"Breaded" Chicken, Chinese-ish style.
 

Tonight made my version of General Tso Chicken for my family. Definitely not a low carb dish. The chicken (cut up and marinated in soy sauce) is immersed in a mixture of eggs and corn starch (definitely not appetizing). Bits of chicken are dropped, covered in this batter, into a deep fryer at 385F. Each bit gets fried twice.

So I thought I'd try making a batter substituting soy flour for cornstarch. Using two eggs and a half of cup of soy flour plus a couple of pinches of salt yielded a very thick paste. I thinned this with water until it was batter-like consistency. Using the same method, I mixed in the bits of marinated chicken until they were completely coated and then dropped each bit into a deep fryer at 385F. The coating on the chicken puffed up just as nicely as the corn starch version. There is a slight off taste because of the soy, but I think that could easily be remedied by toasting the soy flour slightly (and allowing it to cool) before mixing it into the eggs.

I am eating this now with a dish of Tung-I soy sauce (which I think is a Taiwanese product, very good) mixed with chopped ginger. They are crispier than the cornstarch version, with a very delicate crunchy texture. My kids are trying to steal this from me. Maybe I can make theirs with soy flour from now on, too.

Erin