3 quarts water
1 quart cornstarch
6 cloves garlic, minced
1 tablespoon safflower oil
6 cups chicken stock
1 egg, beaten
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dry corn soup mix
Place water, cornstarch, garlic, safflower oil, chicken stock, egg and onion powder in a pot or Dutch oven over medium-high heat.
Cover lightly over a medium skillet; brush lightly with 1 tablespoon oil; cook 12 minutes on each side or until fish flakes easily with a fork.
Drain chicken, reserving marinade, broth and veggie stock in 1/2 cup water. Continue to cook 10 to 12 minutes, or until chicken begins to get pink. Remove guts from breasts and place in pot with chicken stock. It may be necessary to invert chicken breasts a few times to avoid discoloration.
Remove thick skin from breasts. In a medium bowl, mix cornstarch mixture, egg, onion powder, paprika, cayenne pepper, dry corn soup mix and chicken till thoroughly coated. Refrigerate 8 hours or overnight.
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