Directions:
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine 1 teaspoon cornstarch, rice wine vinegar and sesame oil; brush over both sides of chicken. Place in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for 30 minutes.
- In a small saucepan, bring the brown sugar, water, cider vinegar and lemon slices to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lemon slices are golden brown and sauce is thickened.
- Meanwhile, place egg and remaining cornstarch in separate shallow bowls. Dip chicken in the egg, then cornstarch. In an electric skillet, heat 1/2 in. of oil to 375°. Carefully place chicken in hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve with rice and lemon mixture. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.17 Kcal (2065 kJ) | ||
| Calories from fat | 62.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 11% | |
|---|---|---|---|
| Cholesterol | 123.66mg | 41% | |
| Sodium | 282.47mg | 12% | |
| Potassium | 410.68mg | 9% | |
| Total Carbs | 87.02g | 29% | |
| Sugars | 36.08g | 144% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.51 Kcal (513 kJ) | ||
| Calories from fat | 15.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 11% | |
|---|---|---|---|
| Cholesterol | 30.72mg | 41% | |
| Sodium | 70.17mg | 12% | |
| Potassium | 102.02mg | 9% | |
| Total Carbs | 21.62g | 29% | |
| Sugars | 8.96g | 144% | |
| Dietary Fiber | 0.98g | 16% | |
| Protein | 5.39g | 43% | |
| Vitamin C | 3.8mg | 26% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18.5mg | 7% | |
* 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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