Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours. | 2. Coat chicken with seasonings and marinate in the refrigerator for 20 minutes. | 3. Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time). | 4. Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch. | 5. Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey. | 6. Coat the cooked chicken with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	ounces		415.0366	90.8658	6.7472	1.6103
cornstarch	2 1/2	1/2		76.2	18.254	0.052000000000000005	0.01
egg	1			71.5	0.36	6.28	4.755
water	6	fluid		-	-	-	-
baking soda	1/8	teaspoon		0.0	0.0	0.0	0.0
baking powder	1/8	teaspoon		0.3047	0.1593	0.0	0.0
chicken breast	1	lb	boneless cut	780.1798	0.0	94.5741	41.9573
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
kosher salt	1/4	teaspoon		-	-	-	-
cornstarch	1	tablespoon		76.2	18.254	0.052000000000000005	0.01
sake	1/2	cup		-	-	-	-
honey	1/2	cup		-	-	-	-
rice vinegar	3	fluid		-	-	-	-
soy sauce	3	tablespoons		8.48	0.7888	1.3024	0.0912
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0

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