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Chinese Coconut Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.896
Energy (kCal)2604.0197
Carbohydrates (g)291.4625
Total fats (g)155.389
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper. | 2. Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. | 3. Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish. | 4. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 15 -16 ounces 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    egg 2 143.0 0.72 12.56 9.51
    cornstarch 1 cup 487.68 116.8256 0.3328 0.064
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    coconut milk 13 1/2 ounces 880.2517 21.2026 8.7642 91.24
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    cider vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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