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In a mixing bowl, whisk together eggs and water to form an egg wash.
In a separate bowl, combine flour, cornstarch, baking powder, and all spices.
Dip each chicken piece into the egg wash, then dredge in the dry flour mixture. For extra crunch, repeat the coating process once more.
Heat oil in a deep pan to 175°C (350°F).
Carefully fry the chicken bites in batches, avoiding overcrowding. Cook for 4–6 minutes until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Serving and storage tips:
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