Directions:
- Place the chicken in a plastic bag and add the sauces and the pepper. Mix thoroughly and refrigerate over night. A vacuum sealer will cause the sauces to penetrate more deeply but is not essential.
- Mix the egg yolk, 1 tbs flour, salt, and ice water to form a thick batter. Adjust wet or dry ingredient as necessary.
- Cut the chicken into 3/4 inch strips three inches long.
- Dredge the chicken strips in the batter and then in the remaining flour.
- Put about an inch of oil in a wok and bring to high heat. Gently and carefully slide the chicken in and cook, undisturbed, for two minutes. Once again, gently and carefully, turn the chicken and cook for one more minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 741.49 Kcal (3104 kJ) | ||
| Calories from fat | 222.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.71g | 38% | |
|---|---|---|---|
| Cholesterol | 304.48mg | 101% | |
| Sodium | 6209.9mg | 259% | |
| Potassium | 588.93mg | 13% | |
| Total Carbs | 78.16g | 26% | |
| Sugars | 41.51g | 166% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 51.61g | 103% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 9.3mg | 52% | |
| Calcium | 388.6mg | 39% | |
| Amount Per 100 g | |||
| Calories | 202.43 Kcal (848 kJ) | ||
| Calories from fat | 60.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 38% | |
|---|---|---|---|
| Cholesterol | 83.12mg | 101% | |
| Sodium | 1695.32mg | 259% | |
| Potassium | 160.78mg | 13% | |
| Total Carbs | 21.34g | 26% | |
| Sugars | 11.33g | 166% | |
| Dietary Fiber | 1.02g | 15% | |
| Protein | 14.09g | 103% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 2.5mg | 52% | |
| Calcium | 106.1mg | 39% | |
* 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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