Directions:
- Mix sauce’s ingredients and stir until sugar dissolves. Refrigerate until needed.
- In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces.
- Divide chicken into small quantities and deep fry at 350°F until.
- Crispy. Drain on paper towels.
- Place a small amount of oil in hot wok and heat until hot.
- Add onions and peppers and stirfry briefly.
- Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.55 Kcal (3034 kJ) | ||
| Calories from fat | 101.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 17% | |
|---|---|---|---|
| Cholesterol | 193.98mg | 65% | |
| Sodium | 7025.4mg | 293% | |
| Potassium | 1778.29mg | 38% | |
| Total Carbs | 89.82g | 30% | |
| Sugars | 28.47g | 114% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 65.66g | 131% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 1.7mg | 10% | |
| Calcium | 102.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 113.49 Kcal (475 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 17% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 65% | |
| Sodium | 1100.4mg | 293% | |
| Potassium | 278.54mg | 38% | |
| Total Carbs | 14.07g | 30% | |
| Sugars | 4.46g | 114% | |
| Dietary Fiber | 0.3g | 8% | |
| Protein | 10.28g | 131% | |
| Vitamin C | 1.7mg | 19% | |
| Iron | 0.3mg | 10% | |
| Calcium | 16.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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