Dona Foltz
Cut chicken in bite size pieces.
Let set in flour, then in egg and milk mixture (1 egg and 1/4 cup milk) then dip back into flour and deep fry.
Sauce (makes 1 cup)
- 1 cup water
- 1 chicken bouillon cube
- 1 teaspoon sugar
- dash of salt
- 1 teaspoon oyster flavoring
Let this all get hot and take out 1/2 cup and mix with 1 tablespoon cornstarch. Put back into mixture to thicken.
Add cashew nuts and green onions just before serving.
