2 chicken breasts
3 tablespoons potato starch or corn starch. I use Ener-G Brand Potato Starch
oil for pan frying
Salt and pepper chicken breasts then dust them in 2 tablespoons of starch and let tenderize in the refrigerator for 30 minutes.
Slice chicken in 1/4 inch slices. Then cut the slices into sticks and finely into small cubes. Really you don't have to be methodical about it. Just chop the chicken into smallish pieces the size of a pea.
Dust the chicken pieces with the remaining 1 tablespoon potato starch. Make sure you have enough so the smallish chicken pieces are dry and not wet. Use your hands to toss the chicken pieces lightly in the air to cover all the pieces with flour.
Heat oil in a pan over medium heat.About 1/2 cup oil of choice-- coconut oil or peanut oil or whatever you like to fry in.) Toss 1/3 of the chicken into the hot oil and cook until crispy. Toss the chicken when it is getting a little color. The pieces remain pretty white even when they are cooked. When they get enough color and are crispy remove from the pan and drain over paper towels.
Serve plain or with lemon wedges.