Directions:
- In large bowl, combine soy sauce, vinegar and sugar, stirring until sugar dissolves.
- Add garlic, onions, and ginger, mix will.arrange the chicken in a glass dish and cover with marinade to coat -
- Refrigerate the chicken overnight, stirring occasionally -
- Pour the chicken and marindae in a large skillet or wok.
- Cook over medium heat until the liquid evaporates and forms a sticky coating on the chicken.approximately 45 minutes.
- Do not overcook - or meat will fall off the bones.
- Serve hot or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.51 Kcal (1756 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 8052.76mg | 336% | |
| Potassium | 440.26mg | 9% | |
| Total Carbs | 88.13g | 29% | |
| Sugars | 79.26g | 317% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 16.55g | 33% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 3.3mg | 18% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 112.05 Kcal (469 kJ) | ||
| Calories from fat | 0.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 2150.94mg | 336% | |
| Potassium | 117.6mg | 9% | |
| Total Carbs | 23.54g | 29% | |
| Sugars | 21.17g | 317% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 4.42g | 33% | |
| Vitamin C | 1.7mg | 11% | |
| Iron | 0.9mg | 18% | |
| Calcium | 16.3mg | 6% | |
* 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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