Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: flatten chicken to 1/4 inch thickness. in a shallow bowl, lightly beat egg white. in another shallow bowl. combine pecans, flour, salt, and pepper. dip chicken in egg white, then coat with pecan mixture. in a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.

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