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Add a photoServings: 4
Ingredients
- 10 ounce Chicken legs - bite sized
- 1 Tbsp. Chopped fresh ginger
- 2 x Scallions - 2 inch lengths
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Dry chilli peppers - whole
- 2 Tbsp. Sugar
- 2 Tbsp. Soy sauce
- 1 1/2 tsp Rice vinegar
- 2 Tbsp. Cornstarch
- 1/4 c. Chicken stock
- 1 tsp Sesame oli
- 2 c. Soya oil for cooking Marinade
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
Directions
- 1. Cut chicken into pcs no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add in chicken pcs and set aside for 2 hrs. Add in 2 Tablespoons cornstarch to chicken stock, store in refridgerater.
- 2. In a deep pot, heat oil to 350 F. In a basket, or possibly slotted spoon, lower several pcs of chicken into the oil. Fry till chicken becomes crisp
- (1 to 2 min) and test meat to ensure doneness. Continue doing several pcs at a time till all are cooked.
- 3. In a wok, on high heat, reheat 2 Tablespoons reserved oil. Add in prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add in the cooked chicken pcs, still stirring quickly.
- 4. Add in sugar, soy sauce, vinegar, stock/cornstarch mix and stir till thick. Remove from heat, stir in sesame oil, and place on serving dish.
- Serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 57 | 36% |
| Total Fat 6.34g | 8% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 43mg | 14% |
| Sodium 743mg | 31% |
| Potassium 186mg | 5% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.9g | 5% |
| Protein 10.65g | 17% |
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