Try this Deep-Fried Cubed Chicken recipe, or contribute your own.
Suggest a better description1. Skin and bone chicken; cut in 1-inch cubes. 2. Blend flour, water and salt to a batter. Dip chicken in batter to coat. 3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling. 4. Serve with "Basic Pepper-Salt Mix" or "Sherry-Soy Dip for Deep-Fried Chicken" (see recipes). NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: In step 2, prepare the batter with 1-1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch. From
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 37 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 28.1mg | 1 % | |
Potassium 115.2mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.2g | ||
Protein 10.1g | 14 % | |
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: 111
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