Ingredients
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces1 tablespoon dill pickle juice1/2 cup cornstarch1 tablespoon soy sauce1 large egg white1/8 teaspoon salt1/8 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon paprika1 tablespoon Dijon mustardDIPPING SAUCE:1/4 cup Dijon mustard3 tablespoons barbecue sauce2 tablespoons honeyOil for frying
Preparation
In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat.
For dipping sauce, combine mustard, barbecue sauce and honey; set aside.
In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
