Try this Deep-Fried Sweet-And-Pungent Chicken recipe, or contribute your own.
Suggest a better description1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). 2. Skin and bone chicken; cut in 1-inch cubes. 3. Beat egg lightly; stir in soy sauce and salt. Dip chicken cubes in nixture; then dredge in cornstarch to coat lightly. 4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS: 1. In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to 15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour (omit cornstarch) to make a batter. Dip each cube in batter to coat and deep-fry as above. 2. Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt; then deep-fry. From
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 48 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 80.7mg | 25 % | |
Sodium 87.1mg | 3 % | |
Potassium 123.5mg | 3 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 10.8g | 15 % | |
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: 95
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