|Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Finely chopped ginger root||2 Teaspoon (Fresh)|
|Onions spring||4 , chopped|
|Plain flour||50 Gram|
|Eggs||2 Small, beaten|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon slices||4 (For Garnish)|
|Parsley sprigs||1 (For Garnish)|
Place the wine or sherry, soy sauce, sugar, garlic, ginger and spring onions in a bowl.
Add the chicken, turn to coat thoroughly and leave to marinate for 30 minutes.
Remove the chicken, reserving the marinade.
Sift the flour into a bowl and beat in the eggs.
Grandually beat in the marinade to form a smooth batter.
Dip the chicken into the batter and turn to coat evenly.
Heat the oil in a wok to 180C or until a cube of day-old bread browns in 30 seconds.
Deep-fry the chicken for 12-15 minutes until golden and cooked through.
Serving size: Complete recipe
Calories 1483 Calories from Fat 646
% Daily Value*
Total Fat 73 g111.7%
Saturated Fat 13.5 g67.4%
Trans Fat 0.5 g
Cholesterol 771.1 mg257%
Sodium 3147 mg131.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 4.7 g18.9%
Sugars 3.1 g
Protein 138 g275.6%
Vitamin A 28.2% Vitamin C 99.2%
Calcium 20.9% Iron 50.8%
*Based on a 2000 Calorie diet