Step by step

Method

5 steps

1. 1

   Whisk the flour, cornstarch, salt, and sugar in a large bowl. Slowly pour in the cold seltzer while whisking until the batter is a little thicker than pancake batter. Let it stand 5 minutes while the oil heats.

2. 2

   Cut the chicken breasts into even strips and pat them dry. Season lightly with salt. Pour oil into a heavy pot to a safe depth, leaving several inches at the top, and heat it to 350°F.

3. 3

   Dip a few chicken strips into the batter and let the excess drip back into the bowl. Lower them carefully into the hot oil, keeping the pieces apart so the temperature does not drop too fast.

4. 4

   Fry 6–8 minutes, turning once, until the coating is deep golden and the chicken reaches 165°F. Move the fingers to a wire rack so the crust stays crisp, then bring the oil back to 350°F before the next batch.

5. 5

   Serve hot with sweet-and-sour sauce or fried rice. Let the oil cool completely before straining and storing it.