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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix marinde together and add chicken. | 2. Marinate chicken in refrigerator from 1 hour to 24 hours. | 3. Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth. | 4. Remove chicken from marinde. | 5. Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat. | 6. Stirring often for 15-20 minutes or until thickened. | 7. Dip chicken pieces into batter and fry until golden brown. | 8. You can then place the chicken into the sauce or use the sauce as a dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
ketchup	2	tablespoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
brown sugar	1	cup		836.0	215.798	0.264	0.0
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0
red food coloring	3	drops		-	-	-	-
purpose flour	1	cup		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vegetable oil	1/2	teaspoon		19.5387	0.0	0.0	2.2667
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

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