Nutritional Info

Nutrition Facts

Serving Size 1 (247g)

Calories 698
Calories from Fat 470 (67%)
Amount Per Serving %DIV
Total Fat 52.2g 80%
Saturated Fat 9.2g 46%
Monounsaturated Fat 28g
Polyunsaturated Fat 15g
Trans Fat 0.0g
Cholesterol 105.4mg 35%
Sodium 234.1mg 10%
Potassium 474.3mg 10%
Total Carbohydrate 18.6g 6%
Dietary Fiber 2.4g 10%
Sugars 5g
Protein 29.8g 60%

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Recipe Description
The traditional way of seasoning the chicken is with ground roasted Szechuan peppercorns, which creates a unique, fragrant taste sensation.  If desired, serve these with a homemade sweet and sour sauce.
Prep time
20 min
Cook time
15 min
Ready In
35 min

Ingredients

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Serves To:USMetric
1/2 Cup(c)  brown sugar, packed
3 Drop(dr)  red food coloring (optional)
1 Cup(c)  crushed pineapple, drained
1/4 Cup(c)  ketchup
1/2 Cup(c)  cider vinegar
1 Teaspoon(t)  salt
1 1/2 Tablespoon(T)  cornstarch
3/4 Cup(c)  pineapple juice
4   whole chicken breasts, boned and skinned
1 Pinch(pn)  pepper (ideally roasted szechuan pepper), to taste
1 Pinch(pn)  salt, to taste
1 Cup(c)  oil, for deep frying
2 Cup(c)  sesame seeds
2 Cup(c)  walnuts

Preparation

Split chicken breasts in half and cut each half into 5 long slivers.  In a food processor or blender, process walnuts and sesame seeds together until finely ground.  Heat oil to 350°F.  Dip chicken pieces into nut mixture and drop into hot oil.  Fry for several minutes, turning once until golden brown.  Remove from oil, drain on paper towels and sprinkle with salt and pepper.  Cut strips into small diagonal pieces.  Serve with Sweet and Sour Sauce if desired.  To prepare Sweet and Sour Saice:  In a saucepan, mix pineapple juice with cornstarch.  Add remaining ingredients and bring to a boil over medium high heat, stirring constantly until mixture thickens.  Remove from heat and serve.

Additional notes

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