Ingredients:
- 1 egg
- 4 red chilies (i get these at the mexican market, much cheaper! you can use more or less, depending on how hot you)
Directions:
- In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!
- After marinating, fry chicken and drain. Keep warm.
- Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.
- Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. Mixture should thicken up a bit.
- Return the chicken to the skillet and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.31 Kcal (2011 kJ) | ||
| Calories from fat | 212.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.62g | 36% | |
|---|---|---|---|
| Cholesterol | 90.24mg | 30% | |
| Sodium | 1886.98mg | 79% | |
| Potassium | 364.71mg | 8% | |
| Total Carbs | 43.89g | 15% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 22.03g | 44% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.7mg | 10% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 236.74 Kcal (991 kJ) | ||
| Calories from fat | 104.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 36% | |
|---|---|---|---|
| Cholesterol | 44.48mg | 30% | |
| Sodium | 930.05mg | 79% | |
| Potassium | 179.76mg | 8% | |
| Total Carbs | 21.63g | 15% | |
| Sugars | 5.24g | 42% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 10.86g | 44% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.8mg | 10% | |
| Calcium | 11.8mg | 2% | |
* 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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