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Suggest a better description1. Wipe chicken with a damp cloth. Split bird in two with a cleaver and place both halves side by side in a large, shallow platter. 2. Crush ginger root; then combine with sherry, soy sauce and sugar. Pour over chicken halves and let stand 1 to 2 hours, turning occasionally. 3. Drain chicken, discarding marinade; then blot dry with paper toweling. Meanwhile heat oil. 4. Using either a colander or long-handled Chinese strainer, suspend one chicken-half over pot. With a soup ladle, baste constantly with hot oil until evenly browned (about 7 minutes). Turn over and brown other side; then drain on paper toweling. Keep warm. 5. Deep-fry second chicken-half in the same manner. 6. With a cleaver, chop each half, bones and all, in 2-inch sections and serve. NOTE: This kind of frying splatters, so wear a smock or other cover-up. VARIATIONS: 1. For the ginger root, substitute 2 scallion stalks, minced; or 1 medium onion, chopped. 2. For the mixture in step 2, substitute 2 tablespoons sherry, 1/2 teaspoon Five Spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. From
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 8 | ||
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Calories: 260 | ||
Calories from Fat: 156 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 144mg | 5 % | |
Potassium 229.4mg | 6 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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