Directions:
- Mix marinde together and add chicken.
- Marinate chicken in refrigerator from 1 hour to 24 hours.
- Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
- Remove chicken from marinde.
- Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
- Stirring often for 15-20 minutes or until thickened.
- Dip chicken pieces into batter and fry until golden brown.
- You can then place the chicken into the sauce or use the sauce as a dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441 Kcal (1846 kJ) | ||
| Calories from fat | 122.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 21% | |
|---|---|---|---|
| Cholesterol | 119.49mg | 40% | |
| Sodium | 476.76mg | 20% | |
| Potassium | 439.89mg | 9% | |
| Total Carbs | 60.72g | 20% | |
| Sugars | 36.23g | 145% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 19.83g | 40% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 186.24 Kcal (780 kJ) | ||
| Calories from fat | 51.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 21% | |
|---|---|---|---|
| Cholesterol | 50.46mg | 40% | |
| Sodium | 201.34mg | 20% | |
| Potassium | 185.77mg | 9% | |
| Total Carbs | 25.64g | 20% | |
| Sugars | 15.3g | 145% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 8.37g | 40% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.5mg | 6% | |
| Calcium | 46.3mg | 11% | |
* 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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