3 chicken breasts, skinned, boned
1 1/2 tsp. salt
1 tsp. Accent
1 tsp. pepper
3 tbsp. corn oil
3 tbsp. cornstarch
2 egg whites, unbeaten
1 tbsp. paprika
3 tbsp. Margarine
1 1/2 tsp. salt
1 tsp. Accent
1 tsp. pepper
3 tbsp. corn oil
3 tbsp. cornstarch
2 egg whites, unbeaten
1 tbsp. paprika
3 tbsp. Margarine
Preparation:
Cut chicken into small strips. Place strips in a medium bowl. Then you add salt, Accent, pepper and let it set for 15 minutes after mixing. Add oil, cornstarch next, mix well. Let this set for 15 minutes. Stir in egg the egg whites and paprika. Let set for 15 minutes. Heat the margarine and quick fry 5 to 10 minutes until it has lost translucent appearance. Separate while frying. Serve with cocktail or barbeque sauce.