Directions:
- Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
- Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
- Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
- Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.7 Kcal (2025 kJ) | ||
| Calories from fat | 305.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.94g | 52% | |
|---|---|---|---|
| Cholesterol | 51.25mg | 17% | |
| Sodium | 904.45mg | 38% | |
| Potassium | 319.42mg | 7% | |
| Total Carbs | 23.9g | 8% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 20.6g | 41% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 287.5 Kcal (1204 kJ) | ||
| Calories from fat | 181.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.18g | 52% | |
|---|---|---|---|
| Cholesterol | 30.46mg | 17% | |
| Sodium | 537.59mg | 38% | |
| Potassium | 189.86mg | 7% | |
| Total Carbs | 14.21g | 8% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 1.09g | 7% | |
| Protein | 12.24g | 41% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 1mg | 9% | |
| Calcium | 29.7mg | 5% | |
* 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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