Nutritional Info

Nutrition Facts

Serving Size 1 (474g)

Calories 750
Calories from Fat 225 (30%)
Amount Per Serving %DIV
Total Fat 25g 38%
Saturated Fat 10.2g 51%
Monounsaturated Fat 10g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 149mg 50%
Sodium 1553.2mg 68%
Potassium 735.5mg 16%
Total Carbohydrate 76g 25%
Dietary Fiber 5.2g 21%
Sugars 0.6g
Protein 46.3g 93%

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Recipe Description
A delicious chicken appetizer for a dinner party with close friends.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  dry breadcrumbs oil, for shallow-frying
1 Tablespoon(T)  chicken seasoning salt
1/2 Cup(c)  plain flour
2   eggs
4   chicken breast fillets, cut into 2 cm (3/4 inch) wide strips ½
1 Ounce(oz)  pineapple juice
3 Tablespoon(T)  white wine vinegar
2 Teaspoon(t)  soy sauce
2 Teaspoon(t)  soft brown sugar
2 Tablespoon(T)  tomato sauce
1 Tablespoon(T)  cornflour

Preparation

Bag and toss with the chicken strips to coat; remove and shake off excess.

Beat the eggs lightly in a shallow bowl, and put the breadcrumbs in a plastic bag. Working with a few chicken strips at a time, dip into the beaten egg, then toss in the breadcrumbs. Transfer to a baking tray covered with baking paper and refrigerate for about 30 minutes.

Heat 3 cm (1 1/4 inches) oil in a large frying pan to 180 degree C (350 degree F/Gas)  or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the strips in batches for 3-5 miunutes, or until golden brown. Drain on crumpled paper towels. Serve with the sauce.

For the sauce, combine the juice, vinegar, soy sauce, sugar and tomato sauce in a small pan. Stir over low heat until the sugar has dissolved. Blend the cornflour with 1 tablespoon water, add to the pan and stir constantly, until the rruxture boils and thickens. Reduce the heat and simmer for 2 minutes.

Additional notes

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