2 lb. boneless
chicken breasts
2 cup flour
oil
MARINADE
2 tsp chili powder
2 tsp Tobasco
2 tsp soy sauce
2 tsp teriyaki sauce
4 tsp ground ginger
2 tbs onion flakes
2 tsp sugar
2 tsp vinegar
Cut chicken into strips 2in by 1/2in and put in
gallon zip-lock bag. Blend marinade ingredients and pour into bag. Squeeze air out and seal bag. Marinate for 1 hour at room
temp. Heat 1in of oil in large skillet until quite hot. Take pieces out of bag and lightly sprinkle with flour. Fry
for 4 minutes. Turn once and fry for another 4 minutes. Remove and drain on paper towels. Serve while hot.
