1. Prep the Chicken
Slice chicken breasts in half lengthwise, then cut into finger-size pieces.
2. Velvet the Chicken
Add chicken to a bag or bowl.
Add egg white, oil, and cornstarch.
Mix well until fully coated. Set aside.
3. Make the Batter
In a bowl, combine self-rising flour, cornstarch, garlic powder, salt, and white pepper.
Add egg and water. Whisk until smooth.
Batter should look like pancake batter.
4. Coat the Chicken
Add chicken into the batter.
Make sure every piece is fully coated.
5. Fry the Chicken
Heat oil to 350–375°F.
Carefully drop chicken in, making sure it doesn’t stick to the bottom.
Fry for a few minutes until golden and crispy.
Remove and set aside.
6. Make the Sauce
In a bowl, mix sugar and cornstarch first to avoid lumps.
Add water and mix well.
Stir in salt, soy sauce, and vinegar.
Add a few drops of red food coloring if you want that classic color (optional).
7. Cook the Sauce
Pour into a pan over medium heat.
Stir until sugar dissolves and sauce thickens.
Once it starts bubbling and coats the back of a spoon, it’s done.
8. Finish
Pour sauce over the fried chicken or toss to coat.
Nay’s Tip
This is your base — make it how you like it.
You can add pineapple, veggies, whatever you want.
No food coloring needed, it’s just for looks.
Taste and adjust your vinegar depending on how tangy you like it.
