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Soy Fluorinated Fried Chicken Nuggets Recipe
|Whole chicken breasts||4 Large, skinned, split and boned|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry/Sake/mirin||1⁄4 Cup (4 tbs)|
|Grated ginger root||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Sugar cornstarch||1 Teaspoon|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Plum sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4986 Calories from Fat 4097
% Daily Value*
Total Fat 463 g712.7%
Saturated Fat 66.8 g334.2%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 4627.6 mg192.8%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.1 g12.2%
Sugars 21 g
Protein 165 g330.3%
Vitamin A 22.1% Vitamin C 38.4%
Calcium 12.3% Iron 38.5%
*Based on a 2000 Calorie diet
To prepare marinade, in bowl combine soy sauce; dry sherry, sake, or mirin; gingerroot; garlic; and sugar.
Marinate about 30 minutes at room temperature; stir once or twice.
Roll the chicken pieces in cornstarch to coat evenly (use about 1/2 cup); shake to remove excess cornstarch.
Fry chicken pieces, several at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden.
Using slotted spoon or wire strainer, remove pieces and drain on paper toweling.
Keep warm while cooking the remaining chicken.
Arrange on heated serving platter.
Cut green onions in 1 -inch lengths; cut pieces into thin lengthwise strips.
Sprinkle atop chicken.