A favorite of both kids and grownups, this appetizer can also be a viand when served with rice and ketchup or sweet chili sauce on the side; a sandwich with mayo, lettuce, and tomato; or a salad topping when cut into bits.

2 cups deboned chicken leftovers
2 whole eggs
½ cup all-purpose flour
1 cup Japanese breadcrumbs
3 cups cooking oil
Salt and pepper to taste


1. Cut chicken leftovers into fingerlike strips. Put each of the following ingredients in 3 separate bowls: whole beaten eggs, all purpose flour, and Japanese breadcrumbs.

2. Lightly coat each of the chicken strips, one at a time—first with the flour, then with the beaten eggs, and lastly with the breadcrumbs.

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3. Deep-fry in hot oil in a small wok or roundbottom frying pan until golden brown. Put in a strainer with paper towels to remove excess oil. (If your wok or pan for deep-frying is big, you’ll need more oil.)

4. Arrange in a flat serving platter and serve with tartar dip.

Tartar Dip: Mince finely 1 hard-boiled egg, 1 teaspoon capers, 1 teaspoon pickled relish, and 1 tablespoon white onions. Combine in a bowl with ¾ cup mayonnaise and 1 teaspoon mustard. Mix well. Season with salt and pepper if desired.

Yummy tip: This is a versatile recipe. Aside from chicken, you can apply the procedure on white onions to make onion rings or on fresh squid to make calamari.


For more easy-to-do and delicious recipes, practical tips and interesting food features, grab your copy of Yummy Magazine. Available for P95 in newsstands starting March 2007.

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