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Ingredients
- 8 x chicken thighs, boned Sake Shoyu (soy sauce) Sesame oil
- 1 x egg, beaten
- 9 ounce broccoli, separated into flowerets Cornstarch for coating Vegetable oil for deep-frying Red bell pepper, shredded, to garnish
- 1 x - 2 green onions, finely minced
- 2 Tbsp. shoyu
- 2 Tbsp. sake or possibly white wine
- 2 Tbsp. mirin or possibly 2 tsp. sugar
- 2 tsp sesame oil
Directions
- Cut the chicken, with skin on, into bite-size pcs and put into a large bowl.
- Sprinkle generously with sake, shoyu and sesame oil and leave to marinate about 15 min. Mix in the beaten egg and leave 15 min. Meanwhile, make the green onion sauce by mixing all the ingredients in a bowl. Cook the broccoli in lightly salted boiling water 3 min. Drain and keep hot. Roll the chicken pcs in cornstarch and shake off the excess.
- Heat vegetable oil in a wok or possibly deep-fryer to 340F (170C) and fry chicken pcs, several at a time, till well cooked and light golden brown, turning frequently. (Don't add in too much chicken at a time - the pan shouldn't be more than two-thirds full at any time.) Drain well on a wire rack or possibly paper towels and arrange in the center of a serving platter along with the broccoli. Pour the sauce over the top, sprinkle with the red bell pepper and serve at once.
- Serves4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 155 | 59% |
| Total Fat 17.22g | 22% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.2g | |
| Cholesterol 122mg | 41% |
| Sodium 548mg | 23% |
| Potassium 332mg | 9% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.88g | 1% |
| Protein 18.61g | 30% |
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