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Add a photoServings: 6
Ingredients
- 1 x (large) chicken breast
- 1 slc Fresh ginger root
- 1 x Scallion stalk
- 1 Tbsp. Brown sugar
- 1 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 2 Tbsp. Cornstarch
- 3 Tbsp. Water
- 2 x Large eggs Oil for deep-frying
Directions
- 1. Skin and bone chicken breast; cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.)
- 2. Mince ginger root and scallion stalk; then combine with brown sugar, sherry and soy sauce. Add in chicken rounds and toss gently. Let stand 20 to 30 min, tuming occasionally. Drain, discarding marinade.
- 3. Blend cornstarch and water to a paste. Beat Large eggs lightly and blend in to make a batter. Dip each piece of chicken in batter; then thread on metal skewers. Meanwhile heat oil.
- 4. With tongs, lower skewers into warm oil and deep-fry chicken till golden brown. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve.
- NOTE: This dish is also called Golden brown Dollars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 19 | 28% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 317mg | 13% |
| Potassium 76mg | 2% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.57g | 2% |
| Protein 5.24g | 8% |
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