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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together egg and 2 tbsp water to make an egg wash. | 2. Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish. | 3. Dip the chicken pieces in the egg wash then dredge them in the flour mixture. | 4. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. | 5. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time. | 6. While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it. | 7. In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside. | 8. In a medium saucepan, combine sugar and 1/4 c water. | 9. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. | 10. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. | 11. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly. | 12. Toss the sauce with the cooked chicken pieces and serve over plain steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	lbs	boneless boneless skinless cut	2340.5394	0.0	283.7224	125.87200000000001
egg	1			71.5	0.36	6.28	4.755
water	2	tablespoons		0.0	0.0	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
ginger	3	tablespoons	ground	14.4	3.1986	0.3276	0.135
salt	2	teaspoons		-	-	-	-
soya sauce	4	tablespoons		-	-	-	-
rice wine vinegar	4	tablespoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
sesame seed oil	2	tablespoons	toasted	-	-	-	-
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
salt	1/2	teaspoon		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	3	tablespoons	grated	52.26	11.1727	1.4009	0.6614
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
rice				-	-	-	-

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