|All purpose flour||2 Cup (32 tbs)|
|Curry powder||3 Tablespoon|
|Egg whites||3 , lightly beaten|
|Whole chicken breasts||3 , rinsed, skinned, boned and cut into half|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Mirin/3/4 cup white wine with 3 tablespoons sugar added||3⁄4 Cup (12 tbs) (Japanese Cooking Wine)|
|Lemons||1 1⁄2 , juiced|
|Light sesame oil||1 1⁄2 Teaspoon|
|Chinese five spice powder||1 1⁄2 Teaspoon|
|Peanut oil/Vegetable oil||3 Tablespoon|
Preheat oven to 350°.
In pie plate, combine flour and curry powder.
Dip each chicken breast in beaten egg white, allow the excess to drip off, then dredge both sides in flour-curry mixture; tap gently to shake off excess and set aside.
Combine half the soy sauce with wine, lemon juice, sesame oil, and Chinese five-spice powder.
Heat peanut or vegetable oil in pan over medium-high heat about 45 seconds.
Saute chicken in oil until golden brown, about 3 minutes to a side, then place in baking dish.
Pour remaining soy sauce into pan (it will smoke a bit) and let it thicken (about 10 seconds), turn off heat and add sauce mixture.
Stir well, then pour over chicken and bake 12 minutes.
Serve with white or brown rice.
Serving size: Complete recipe
Calories 2259 Calories from Fat 597
% Daily Value*
Total Fat 68 g105.4%
Saturated Fat 12.4 g61.9%
Trans Fat 0.1 g
Cholesterol 299.6 mg99.9%
Sodium 3769.1 mg157%
Total Carbohydrates 250 g83.2%
Dietary Fiber 23.8 g95.2%
Sugars 17.3 g
Protein 164 g327.9%
Vitamin A 11.5% Vitamin C 57.4%
Calcium 35.5% Iron 166%
*Based on a 2000 Calorie diet