I have been experimenting for three years with this recipe and come up with some really good ones but this one tops them all. The reason? It's extremely light, yet crunchy.
My original goal was to try and get something as close to restaurant style chicken ball batter as I could because we were really missing Chinese Food. I met that challenge but find that my family, after several years of not consuming much 'bread' product, no longer has a taste for big bread.
And so, this recipe is far better. Lighter. Crispier. Tender.
The secret is to use cooked brown rice rather than flour.
2 cups cooked brown rice
2 eggs
1/4 cup oil
3 tablespoons arrowroot
1 teaspoon sea salt
That's the unflavoured version but for some real kick that doesn't require any dipping sauce add:
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
Combine all in food processor until smooth. Coat your food with it and deep fry it. Mmmmm!
This will cover about 35 pieces of 1" cubes of chicken (approx. 3-4 chicken breasts).
Deep fry chicken breast cubes for approx. 8-10 minutes (190C; 374F), veggies less. This is going to be awesome for mushrooms!
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