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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Chicken dish from Chinese cuisine
Ísabella Marín
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
DIRECTIONS:.
- SAUCE.
In a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar.
Mix together well and set aside.
- MARINATING THE CHICKEN.
In a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch.
- DEEP FRY THE CHICKEN.
Deep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together.
Set the chicken aside.
- STIR FRY.
Add the sauce to the wok and then the broccoli and wait until it is boiling.
To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
Next add in the chicken and stir-fry for a minute and serve on a plate.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
473
kcal
Calories
23.5
g
Protein
10.9
g
Fat
69.7
g
Carbs
2.3
g
Fiber
Round out the meal.
