Here's another Asian recipe. Well . . . actually not but it did originate in a cluster of Asian takeout restaurants in middle Toronto . . . I now duplicate it at home.
Chicken Stick
Raw: Slice narrow pieces of chicken. Wrap with a slice of bacon. Thread on to a wooden skewer.
Coat well with a batter ( 1 cup flour, 1/2 cup milk, 1/2 cup water, 1 tsp baking powder - let batter rest for 15 minutes after mixing). Deep fry (or a frypan with 3/4 inch of oil & keep turning) until a little past golden brown.
I like to serve with Kikkoman soy sauce (ummm salty) & white rice.
Always a crowd pleaser.
Ian