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Suggest a better descriptionBeat eggs w/ 3 tablespoons of Cornstarch and oil. coatt chicken and then roll well in remaining cornstarch to heavily coat. let sit on a cookie sheet till it forms a goopy gloppy coating around chicken then drop into hot fat fryer and cook till over done. Drain on towels and keep ready to go into wok The folowing part should be done in extremely well ventilated area. It produces copious amounts of Chokingly hot smoke!......... have loved ones leave the house! _REALLY_ Heat Wok to Very hot stage and add peanut oil. add all "hot" ingredients and hold your breath! stir well. Add wine then a little of the remaining cornstarch to thicken. Shut off wok. Add cooked chicken and stir to coat. Serve over steamed Brocolli. Serving Ideas : Steamed White Rice makes a good side dish NOTES : People w/ resperatory problems should _NOT_ be in the house when you prepare this! _REALLY_ I added crushed dehydrated Scotch Bonnet and Birdseye Chiles to it for a little extra "kick". John (Col. Hogan)
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 203 | ||
Calories from Fat: 108 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 22mg | 1 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 20.5g | ||
Protein 0.2g | 0 % | |
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: 203
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