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Suggest a better description1a .Bone chicken, remove fat, membranes, and skin, wash thoroughly and cut into bite-size pieces, dry very well. 1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp cornstarch for 5 minutes. Reserve. 2. Make sauce and reserve it. (combine all ingredients in a bowl & mix well ~ soy sauce through shao-hsing wine). 3. Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place them in the hot oil. Deep fry for 1 1/2 to 2 minutes, until chicken is crisp. Drain. 4. Empty wok of oil and place back over heat. When residue of oil heats up, add scallions and chili peppers. Stir for about 40 seconds. Add chicken and stir until well mixed. 5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in the wok. Remove and serve immediately. Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo Posted to MC-Recipe Digest V1 #772 by Holly Butman
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Serving Size: 1 Serving (757g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5889 | ||
Calories from Fat: 5881 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 653.4g | 871 % | |
Saturated Fat 111.1g | 556 % | |
Monounsaturated Fat 301.4g | ||
Polyunsanturated Fat 208.3g | ||
Cholesterol 211.8mg | 65 % | |
Sodium 913.9mg | 32 % | |
Potassium 136.6mg | 4 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 19.5g | ||
Protein 8.3g | 12 % | |
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: 5889
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