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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours. | 2. Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash. | 3. First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd. | 4. This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -5		cut	0.0	0.0	0.0	0.0
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
cornflour	1	cup		-	-	-	-
brown rice flour	2	cups		1147.08	241.6768	22.8468	8.7848
potato flour	2	cups		1142.4	265.92	22.08	1.088
mustard	1/4	cup	ground	3.78	0.6538	0.4004	0.0588
egg	6 -10			0.0	0.0	0.0	0.0
buttermilk	1	cup		-	-	-	-
sesame seed oil	2	tablespoons		-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	1/8	cup		34.638000000000005	8.8251	1.4338	0.4499

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