Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve.
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|Serving Size: 1 Serving (835g)|
|Recipe Makes: 4|
|Calories from Fat: 1513 (84%)|
|Amt Per Serving||% DV|
|Total Fat 168.1g||224 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 77.3g|
|Polyunsanturated Fat 53.1g|
|Cholesterol 60.1mg||19 %|
|Sodium 1043.7mg||36 %|
|Potassium 932.5mg||25 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 36.1g|
|Protein 42g||60 %|
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Calories per serving: 1801
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