Directions:
- Sauce: Combine lemon juice, crumbled stock cubes, cornstarch, honey, brown sugar, ginger and water in a saucepan, stir over low heat till the sauce boils and thickens.
- Pound the chicken breasts out lightly.
- Put the cornstarch into a bowl, gradually add water and lightly beaten egg yolks. Add salt and pepper, mix well. Dip the chicken breasts into the batter, drain well.
- Put a few pieces at a time of the chicken into deep hot oil, fry till lightly golden brown and cooked through. Drain on paper towel. Keep warm until all the chicken is cooked.
- Slice each breast across into 3 or 4 pieces. Arrange on serving plate. Sprinkle with chopped green onions, and spoon the hot sauce over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.51 Kcal (1438 kJ) | ||
| Calories from fat | 84.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 221.24mg | 74% | |
| Sodium | 1085.74mg | 45% | |
| Potassium | 740.46mg | 16% | |
| Total Carbs | 16.78g | 6% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 50.35g | 101% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.14 Kcal (419 kJ) | ||
| Calories from fat | 24.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 14% | |
|---|---|---|---|
| Cholesterol | 64.49mg | 74% | |
| Sodium | 316.51mg | 45% | |
| Potassium | 215.86mg | 16% | |
| Total Carbs | 4.89g | 6% | |
| Sugars | 2.37g | 33% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 14.68g | 101% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.8mg | 4% | |
* 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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