Ingredients:1 1/2 pounds boneless skinless chicken breasts
1 small onion -- quartered
1 clove garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 egg -- lightly beaten
1 tablespoon water
1 cup dried bread crumbs
vegetable oil for frying
2 celery stalks -- coarsely chopped
2 medium carrots -- coarsely chopped
1 onion -- coarsely chopped
measures conversion [+]
Method:
1. Cut chicken into 1 inch cubes; set aside in a medium sized bowl.
2. Puree onion and garlic in a food processor until fairly smooth. Remove and toss with chicken, salt and pepper. Cover and refrigerate at least 2 hours and up to 6 hours.
3. Using small bamboo skewers (about 4 inches long), tightly thread chicken onto skewers.
4. Whisk egg with water in a shallow dish. Put bread crumbs in another shallow dish.
5. Dip chicken in egg mixture and then roll in bread crumbs; set aside on waxed paper; repeat with remaining skewers.
6. Pour vegetable oil in a large deep skillet (oil should be about 1 inch deep) and heat over medium-high until it reaches 375 degrees on a deep fry thermometer.
7. Add a few chicken skewers at a time and cook just until outside is deep golden brown about 45 seconds per side. (If chicken darkens too quickly the oil is too hot). Chicken should not be cooked inside, it will still be pink.
8. Preheat oven to 375 degrees. Put celery, carrots and onion on the bottom of a medium sized shallow casserole dish. Prop chicken skewers up as best you can against side of casserole, then cover dish.
9. Bake for 15 minutes, reduce oven to 350 degrees and continue to bake for 45 minutes.
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