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stevehoang
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Pound the thicker part of the chicken breast with a mallet between wax paper to make them slightly thinner, then cut each piece into 4 strips.
Combine the batter/marinade ingredients and add the chicken pieces, coating well. Cover and let marinate for 2 hours or overnight.
Combine the flour mixture in a wide dish. Fill a medium sized bowl with ice and water. Take each chicken piece and dip in the flour, then a quick dip in the ice water, shake excess, then back into the flour. Massage/scrunch the flour in to get a textured surface before placing on a wire rack. Let it rest while you heat up the oil over medium to medium high heat in a wok/deep saucepan. Deep fry the chicken a few pieces at a time for 3-5 minutes per side until golden. Place on wire rack to drain.
Combine the sauce ingredients together in a bowl.
Serve the chicken with the sauce, fries, pan-fried Texas toast and pickles.