Mar Far Chicken and Pink Sauce

2 pounds Boneless Skinless Chicken Breast

1 cup Flour

5 Tbsp Cornstarch

1 Egg

1 Tsp Salt

1/2 Tsp Pepper

+/- 1 cup ICE Water

Cut Chicken into strips about 1.5” wide. Don’t cut too narrow or into small chunks as it will dry out the chicken. Mix dry and then add wet ingredients to batter. I like a thicker batter so it gets kind of crunchy. You’ll want to make sure your oil is hot enough to fry before dipping the chicken in. Once it’s hot enough (you can test by adding a drop of batter, if it sizzles and cooks, it’s ready), dip your chicken in the batter and quickly place in the hot oil. Fry on both sides until golden brown. Theoretically your oil should be about 365 degrees. When you have done this enough you get a “feel” for putting in a couple of pieces in, then once you have flipped them over, add several more and then just keep a steady but small batch going continuously through the oil. Adding a pan full of chicken to fry at the same time without waiting will result in soggy chicken dripping with oil. Your oil will decrease in temp every time you add a new piece, so try to give it a little time to recover it’s heat before you add each piece. Let drain on paper towels once the chicken has been fried to a delicious golden brown. Serve with Sticky Rice and Pink Sauce.

Pink Sauce:

1/2 cup Vegetable Oil

1/4 cup Ketchup

1/4 cup Vinegar

1 egg

1/2 cup Sugar

1/2 Tsp Salt

1/2 Tsp Ground Mustard

Place all ingredients in a blender and blend on high speed until it has a thick pudding-like consistency. Chill, serve with Mar-Far Chicken and Sticky Rice.

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