Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: add corn oil to cooking pan and heat to medium-high. you'll need to be able to at least immerse half of the chicken to ensure they brown fully. cut chicken breasts into 1" pieces. blend all other ingredients except for breadcrumbs. dip chicken pieces in batter, allow excess to drip off, then press breadcrumbs to fully cover each piece. pan fry chicken in small batches in a single layer so the pieces don't touch. note: if using precooked chicken, the pieces will brown in about 30 seconds, so keep an eye on them! raw chicken will take a few minutes for each side. flip each piece over and cook until both sides are golden brown. if you have a meat thermometer, the raw chicken is cooked when the internal temperature reaches 165 degrees f.

Target recipe: cut each chicken wing at joints to make 3 pieces. discard wing tips or save for making chicken broth. mix egg, 2 tsp. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken. cover and refrigerate 1 hour. add water to chicken. stir flour, cornstarch, and baking soda into chicken. heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees. fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel. serve with sweet and sour sauce or hot mustard. 6 servings