This recipe for deep fried shrimp, chicken, or other meat pieces takes its inspiration from Chinese restaurants where the meat options are all fried i the same batter and then the same pieces are fried in several sauces to make ‘different’ recipes. This recipe can be used anywhere you want to make a variation of our chinese chicken recipes and if made ahead can cut down on your overall time per recipe. Because Chinese Food is so work intensive, we recommend making a double or triple batch of this recipe to freeze for future use. Instructions below on variations for making and freezing. One batch of this will yield about 1 1/2-2 pounds of total chicken, or enough to feed 4 people (*or two really hungry teenagers! Ask me how I know…) with rice.