Fried Chicken

Ann Arisumi

• 4 lbs. chicken thighs, deboned
• 1 part cornstarch
• 2 parts Chinese flour (available at Oriental markets)
• 1 cup water (approximately)

Serving sauce:

• 1/2 cup Kraft barbecue sauce
• 1/2 cup Kraft hickory smoked barbecue sauce
• Honey to taste

Mix cornstarch, Chinese flour, and water together to make a thin batter. Dip chicken into batter and fry in 1/2″ oil until golden brown. DO NOT COVER. Mix together the serving sauce ingredients. Place chicken on shredded cabbage and serve sauce on the side. Serves 4 to 6.