View source for Wok-fried Beer Batter Chicken

=== Ingredients ===
* 3 to 3½ lbs [[chicken]]
* 2 cups [[flour]]
* 2 tsp [[baking powder]]
* 1 tsp [[tarragon]], fried
* ¼ tsp each, [[salt]] and [[pepper]]
* 1 [[egg]], beaten
* 1 x 12 oz can [[beer]]

== Procedures ==
# Cooking [[oil]] or Crisco for deep fat frying simmer [[chicken]] in lightly salted [[water]] for 25 minutes.
# Drain and pat dry with paper towels.
# Add 3" [[oil]] to the wok over medium high heat.
# Test wok for correct temperature with a cube of bread. It should brown in 60 seconds.
# Blend [[flour]], [[baking powder]], [[tarragon]], [[salt]] and [[pepper]].
# Add beaten [[egg]] and [[beer]].
# Stir until consistency of [[cream]].
# Dip [[chicken]] into batter a few pieces at a time.
# Let excess batter drain.
# Cook [[chicken]] 5 to 7 minutes, turning once, until nicely brown.
# Drain and keep warm.

[[Category:Chicken Recipes]]
[[Category:Recipes using beer]]
[[Category:Tarragon Recipes]]
[[Category:Egg Recipes]]