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Crispy Chinese Chicken

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  Chicken breasts 1 Pound (450 Gram)
  Sweet and sour cook in sauce 13 1⁄4 Ounce (1 Can, 376 Gram, Homepride)
  Plain flour 4 Ounce (125 Gram)
  Salt 1 Pinch
  Egg 1
  Milk/Milk and water mixed 1⁄4 Pint (150 Milliliter)
  Fresh parsley/Coriander / chinese parsley 1 Tablespoon (For Garnish)

Cut the chicken into pieces 2.5-5 cm/1-2 inches long and combine with the Sweet and Sour Cook-in-Sauce.
Leave to marinate for at least 2 hours.
To make the batter, combine the flour and salt in mixing bowl and make a well in the centre.
Add the egg and milk and beat to a smooth batter.
Drain the chicken, reserving the Sweet and Sour Cook-in-Sauce.
Dip the chicken pieces in batter and shake off excess.
Fry in deep hot fat for 5 to 7 minutes, turning once, until crisp and golden brown.
Drain on absorbent paper and pile up on a hot serving dish.
Heat up reserved sauce in a saucepan and pour over the cooked chicken pieces.
Serve at once, garnished with sprigs of parsley or coriander.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1858 Calories from Fat 145

% Daily Value*

Total Fat 16 g25%

Saturated Fat 5.7 g28.7%

Trans Fat 0.1 g

Cholesterol 486.6 mg162.2%

Sodium 2399.6 mg100%

Total Carbohydrates 271 g90.3%

Dietary Fiber 3.2 g12.9%

Sugars 166 g

Protein 122 g244.2%

Vitamin A 34.5% Vitamin C 64.4%

Calcium 24.4% Iron 30.8%

*Based on a 2000 Calorie diet

Crispy Chinese Chicken Recipe