Don's oriental fried chicken breast pieces
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 172.2
- Total Fat: 5.7 g
- Cholesterol: 65.0 mg
- Sodium: 1,769.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.0 g
- Protein: 24.0 g
View full nutritional breakdown of Don's oriental fried chicken breast pieces calories by ingredient
Introduction
You'll need oil to fry this. This has a light, crispy coating of corn starch which doesn't absorb much of the cooking oil You'll need oil to fry this. This has a light, crispy coating of corn starch which doesn't absorb much of the cooking oilNumber of Servings: 6
Ingredients
-
4 fl oz Fish Sauce
2 tbsp Extra Virgin Olive Oil
2 tbsp Sweet Cooking Rice Wine
1 fl oz Orange Juice
1 tsp (C) Garlic, minced (by SHEILAHARVILLE)
1 tsp Minced Ginger (by CURIOUSANA)
1.5 tsp Five Spice Powder (by TJOY73)
24 oz Kirkland Perdue Chicken Breast Boneless Skinless
Tips
Work fast as this goes fast
Directions
1. Cut chicken into strips about ¼ – ½ in thick and about 3 inches long, what ever you're comfortable with. Cut with or against grain.
2. Whisk fish sauce, (you can substitute lite soy sauce f you desire) , rice wine, orange juice, garlic, ginger, and Chinese five-spice powder together in a mixing bowl then pour into a resealable plastic freezer bag. Put in the chicken and mix it by squeezing it until well coated with marinade, get as much air out as you can and seal the bag. Marinate in the refrigerator a couple hours.
In a bowl make a slurry of cornstarch ¼ cup corn starch to 1/3 cup of water, mix it with the marinade. Add chicken.
3. Heat oil to 375, remove chicken from bowl shake it once and drop into oil. Done when turns light golden brown
4. Drain and serve
Goes good with egg drop soup, spring rolls, yellow rice or fried rice
Serving Size: 6 oz
Number of Servings: 6
Recipe submitted by SparkPeople user DONN1ZYF.
2. Whisk fish sauce, (you can substitute lite soy sauce f you desire) , rice wine, orange juice, garlic, ginger, and Chinese five-spice powder together in a mixing bowl then pour into a resealable plastic freezer bag. Put in the chicken and mix it by squeezing it until well coated with marinade, get as much air out as you can and seal the bag. Marinate in the refrigerator a couple hours.
In a bowl make a slurry of cornstarch ¼ cup corn starch to 1/3 cup of water, mix it with the marinade. Add chicken.
3. Heat oil to 375, remove chicken from bowl shake it once and drop into oil. Done when turns light golden brown
4. Drain and serve
Goes good with egg drop soup, spring rolls, yellow rice or fried rice
Serving Size: 6 oz
Number of Servings: 6
Recipe submitted by SparkPeople user DONN1ZYF.