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Sweet And Sour Chicken Drumsticks Recipe
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soft brown sugar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Oil||2 Cup (32 tbs)|
Calories 1358 Calories from Fat 1071
% Daily Value*
Total Fat 121 g186.3%
Saturated Fat 16.6 g83.2%
Trans Fat 0.1 g
Cholesterol 140.8 mg
Sodium 645 mg26.9%
Total Carbohydrates 41 g13.8%
Dietary Fiber 1.2 g4.9%
Sugars 21 g
Protein 28 g56%
Vitamin A 53.5% Vitamin C 12%
Calcium 3.7% Iron 10.5%
*Based on a 2000 Calorie diet
Beat the egg with 1 tablespoon of water.
Mix the 4 tablespoons cornflour (1/3 cup cornstarch) with salt and pepper.
Dip the drumsticks in egg, then in cornflour (cornstarch) and put to one side.
Cut the onion into eighths and the pepper and carrot into wedges.
Drop these into a small saucepan of boiling water and cook for 5 minutes.
Mix together, in a small saucepan, the chicken stock, vinegar, sugar, cornflour (cornstarch), soy sauce and sherry.
Bring to the boil, stirring constantly, and simmer for 2-3 minutes.
Heat the oil in a deep frying pan (skillet) and fry the chicken drumsticks until golden and tender.
Drain on absorbent kitchen paper.
Add the vegetables to the sauce and then add the chicken.