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Picnic Chicken Legs

Ingredients
  Soy sauce 3 Tablespoon
  Pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Chicken drumsticks/8 legs and thighs 3 Pound (16 Drumsticks)
  Salad oil 2 Tablespoon
Directions

Combine soy, pepper, salt, and sugar.
Rub over chicken pieces to coat thoroughly.
Let stand for 1 to 2 hours (or until next day) to marinate.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 375° on a deep-fat-frying thermometer.
Drain off excess marinade from chicken and pat dry.
Carefully add half of the chicken, one piece at a time, to hot oil; cook, turning frequently, for about 10 minutes or until meat is no longer pink near bone (cut a small gash to test).
Drain on paper towels and keep warm while you repeat cooking procedure for remaining pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes

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4.1875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1970 Calories from Fat 687

% Daily Value*

Total Fat 77 g118%

Saturated Fat 13.4 g66.8%

Trans Fat 1.8 g

Cholesterol 1047.8 mg349.3%

Sodium 4746.9 mg197.8%

Total Carbohydrates 19 g6.3%

Dietary Fiber 0.52 g2.1%

Sugars 15.9 g

Protein 283 g566.3%

Vitamin A 15.5% Vitamin C 72.6%

Calcium 15.9% Iron 82.7%

*Based on a 2000 Calorie diet

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Picnic Chicken Legs Recipe