1 tablespoon vegetable oil
1 1/2 cups whole chicken
1 tablespoon vegetable oil
1 cup shredded Cheddar cheese
1 egg, beaten
1/2 cup sliced mushrooms
1 cup chopped onion
1 tablespoon tomato juice
1 teaspoon chicken bouillon granules
1 cup chopped celery
1 (16 ounce) can crushed cornflakes cereal
1 pint bacon
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large Dutch oven over medium heat. Season chicken with vegetable oil, then slice into small pieces. Heat oil to 375 degrees F (190 degrees C).
Place chicken pieces in a large bowl. Heat remaining oil in Dutch oven over medium heat. Sift together flour, baking soda and salt into a small bowl; set aside.
Saute chicken in oil for about 5 minutes, turning frequently. Add cheese, egg, mushrooms, onion, tomato juice, chicken bouillon granules, celery, cornflakes cereal and bacon. Mix together.
Heat oil in a large skillet over medium heat. Stir fry chicken pieces for about 3 minutes, or until cooked through.