Boom Boom Chicken

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Course: Appetizer, Main Course Cuisine: American, Chinese-American Servings: 4

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For the shrimp: ·        1 lb. boneless, skinless chicken breast ·        2 large eggs whites ·        7-8 T arrowroot powder ·        ⅓-½ cup avocado oil

For the sauce ·        ½ cup mayonnaise ·        3 T red wine vinegar ·        1 T Soy sauce ·        1½ T Ketchup ·        1 T Maple syrup ·        ¾ T Gochujang sauce ·        ½ T Garlic, minced ·        2 pinches of coarse sea salt

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Instructions:

1. Pat the chicken dry to make sure it’s crispy.
2. Cut the chicken into approximately ¾” cubes.
3. Store the chicken in the fridge.
4. In a medium bowl, whisk the egg whites until frothy.
5. Prepare another bowl with the arrowroot.
6. Heat the oil in your electric skillet for about 3 minutes on medium to medium-high.  Test the temperature by using a wooden chopstick; when inserting it into the oil, if it bubbles around the chopstick, it is hot enough or use a thermometer to reach 177°F.
7. Working in batches, dip the chicken in the egg whites.
8. Dip the egg whited chicken in the starch and shake off the excess.
9. Pan fry for about 3 minutes per side or until golden brown.
10. Set them on a wire rack to drain excess oil.
11. Scoop out  any black/brown bits from the skillet that accumulated on the bottom of the pan or else the successive chicken will turn to black/dark brown color.
12. While frying the chicken, whisk the sauce ingredients in a separate bowl.
13. Serve the chicken immediately with the sauce on the side as a dipping sauce or drizzle it over the shrimp.
14. If you have leftover sauce, you can use it as a salad dressing.

Note: This is similar to another recipe I found, but I lost the site’s address.