From the kitchen of Stephanie Knewasser
In bowl combine:
1 Tbsp salt- use a little less
1 Tbsp sugar
1 tsp cornstarch
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp black pepper
1/3 c flour
Rinse 1 lb chicken*
Pound thin or cut into small pieces.
Coat chicken in spices.
Coat a pan with oil.
Cook chicken over med heat, turning occasionally, until cooked through.
Add additional oil if necessary to avoid sticking.
NOTES:
- *If you have the time, brine the chicken after cutting it. I make a simple brine by mixing 3 c cold water, 3 Tbsp salt, 3 Tbsp sugar in a plastic or glass container. Add the chicken, cover, refrigerate for 30 minutes. Proceed as above.
