Mar Far Chicken

Mar Far Chicken


  • 1 lb. uncooked chicken breast
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 egg
  • 2 to 3 tsp. soy sauce
  • oil for frying
  • 1/2 to 3/4 cup milk


Cut chicken in pieces 1 1/2 to 2-inches long about 1-inch wide. To prepared batter, sift flour, measure and sift with salt and baking powder into beaten egg and milk and soy sauce. Mix thoroughly. Dip chicken in flour first, then dip into batter. Add more milk to batter if it seems too thick on chicken. Fry 365 degrees on thermometer in deep fry, drain on absorbent paper.

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It's so interesting the many names that are associated in Asian cooking, and although I have no clue what any of them mean...I still feel encouraged to try it and am almost never disappointed. This recipe to me resonates with a traditional chicken nugget, but with an Asian twist to it. I'm assuming the soy sauce eliminates any need for seasoning, but I'm thinking you can sneak in a little ginger, cayenne, and garlic powder to the wet mix to add some dimension in the flavor of this yumminess!


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