Directions:
- In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly.
- Toss chicken in mixture to coat.
- In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce.
- Heat 1-2 inches of peanut oil in a wok over medium-high heat.
- Fry chicken in small batches long enough to cook through, but not golden brown.
- Remove from pan and place on a paper towel.
- Leave a tablespoon or two of peanut oil in the wok.
- Add chicken and chili pods to the wok and stir fry until crispy and brown.
- Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens.
- Serve immediately.
- Goes great with fried rice and an egg roll.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.92 Kcal (1729 kJ) | ||
| Calories from fat | 60.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 189.65mg | 63% | |
| Sodium | 3432.94mg | 143% | |
| Potassium | 488.26mg | 10% | |
| Total Carbs | 48.69g | 16% | |
| Sugars | 24.6g | 98% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 33.2g | 66% | |
| Iron | 1.7mg | 10% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.79 Kcal (581 kJ) | ||
| Calories from fat | 20.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 10% | |
|---|---|---|---|
| Cholesterol | 63.75mg | 63% | |
| Sodium | 1153.89mg | 143% | |
| Potassium | 164.12mg | 10% | |
| Total Carbs | 16.36g | 16% | |
| Sugars | 8.27g | 98% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 11.16g | 66% | |
| Iron | 0.6mg | 10% | |
| Calcium | 11.6mg | 3% | |
* 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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