Chicken Kababs

This recipe is from the Mastering the Art of Wok Cooking cookbook.

345g (11oz) chicken breast, boneless
2 tsp lemon juice
1 tsp mild curry powder
pinch of chili powder or cayenne pepper
1/4 tsp salt

Batter
1 cup flour
1 cup water
1/2 tsp salt
1 tsp baking powder
1/2 tsp mild curry powder
3/4 cup dry breadcrumbs

1) Skin chicken breasts and rub with a mixture of the lemon juice, curry and chili powder (or cayenne) and the salt. Place on a covered plate and set aside at room temperature for 10 minutes to absorb the flavors.

2) Cut the chicken into 12 strips and thread each strip onto a bamboo or metal skewer. Mix the batter ingredients, except the breadcrumbs, together in a bowl. Spread the breadcrumbs on a plate.

3) Heat deep oil to moderately hot in the wok. Dip the chicken into the batter, then coat with crumbs. Place in the deep oil to fry about 2 1/2 minutes or until cooked through and golden brown on the surface. Serve hot with wedges of lemon and a sweet chutney.