Almond Chicken
1. Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.
2. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350 degrees. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back to 350 degrees between batches. Drain on paper towels and serve at once. Garnish with chopped green onion.
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Serving Size: 1 Serving (2211g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12443 | ||
Calories from Fat: 12129 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1347.6g | 1797 % | |
Saturated Fat 223.7g | 1118 % | |
Monounsaturated Fat 629.2g | ||
Polyunsanturated Fat 427.4g | ||
Cholesterol 138.7mg | 43 % | |
Sodium 852.7mg | 29 % | |
Potassium 3789.6mg | 100 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 31.9g | ||
Protein 89g | 127 % | |
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: 12443
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