Directions:
- Open the chicken thighs and flatten with a rolling pin.
- Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
- Coat chicken in the egg batter, then the roll in panko crumbs.
- Fry in oil (maximum 325 degrees) until brown and crispy.
- To make sauce:
- Combine all ingredients and bring to a boil.
- Add cornstarch dissolved in water to thicken. Chill and serve.
- Cut chicken into strips and serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1538.63 Kcal (6442 kJ) | ||
| Calories from fat | 1151.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.93g | 197% | |
|---|---|---|---|
| Cholesterol | 318.58mg | 106% | |
| Sodium | 960.21mg | 40% | |
| Potassium | 488.38mg | 10% | |
| Total Carbs | 65.17g | 22% | |
| Sugars | 20.13g | 81% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 31.56g | 63% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 276.19 Kcal (1156 kJ) | ||
| Calories from fat | 206.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.96g | 197% | |
|---|---|---|---|
| Cholesterol | 57.19mg | 106% | |
| Sodium | 172.36mg | 40% | |
| Potassium | 87.67mg | 10% | |
| Total Carbs | 11.7g | 22% | |
| Sugars | 3.61g | 81% | |
| Dietary Fiber | 0.39g | 9% | |
| Protein | 5.66g | 63% | |
| Vitamin C | 1.9mg | 17% | |
| Iron | 0.4mg | 12% | |
| Calcium | 13mg | 7% | |
* 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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