Try this Lollipop Chicken recipe, or contribute your own.
Suggest a better descriptionCut wings into three pieces; use tips for stock. Remove small bone from center piece of wing, cut around bone and push meat up to other end. Do same for other part of wing. Dry with paper towel. Sprinkle with garlic salt and leave for 2 hours. Roll in katakuri, dip in 3 beaten eggs and deep fry. Dip each lollipop chicken immediately in sauce made with sugar, vinegar, catsup, shoyu, salt, ajinomoto and stock. Place on baking pan and bake at 350 degrees for 30 minutes. Can be served cold. Not necessary to make each joint a lollipop. From a book of my mothers (Judy Hosey) titled
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 410 | ||
Calories from Fat: 162 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 300.5mg | 10 % | |
Potassium 234.9mg | 6 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 40.8g | ||
Protein 21.1g | 30 % | |
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: 410
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