Chinese style
1. Coat the chicken: Mix the egg whites with the salt. Coat the chicken in the egg white mixture. In a large bowl or deep plate, toss the marinated chicken in the cornstarch and shake off any excess before frying.
2. Fry the chicken: Heat the 3 cups oil in a wok or heavy-bottomed pot until it registers 350 degrees F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken and deep-fry until lightly golden on the outside and cooked through, about 3 to 4 minutes. Remove the chicken with a slotted spoon and transfer on a plate lined with paper towels. Repeat with the rest of the chicken. (Optional: To get the chicken extra crispy, allow the it to drain and cool for 5 minutes, then return it to the wok to fry for another 30 seconds or so, until golden brown.)
3. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) If you used a wok to deep-fry, you can reuse it to stir-fry the chicken next by just wiping down the insides with a paper towel (carefully, as the wok is still very hot.) If you used a pot for deep-frying, switch to a clean work or large skillet for stir-frying.
4. Heat the remaining 1 tablespoon of oil in the wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat. Let the sauce simmer for about 2 minutes to allow the pineapple to become tender. Return the chicken to the pan and toss until well-coated with the sauce.
5. Transfer to a plate, sprinkle the optional sesame seeds on top, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1804 | ||
Calories from Fat: 1546 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.8g | 229 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 75.3g | ||
Polyunsanturated Fat 52.1g | ||
Cholesterol 89mg | 27 % | |
Sodium 563.8mg | 19 % | |
Potassium 480.2mg | 13 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 45.1g | ||
Protein 24.8g | 35 % | |
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: 1804
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