Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
788
Calories
44g
Protein
23g
Fat
94g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (16 ounces ) boneless skinless chicken breast halves, cut into 1½- inch pieces
- 3 eggs , beaten
- Poultry Shake
- Cornmeal
- Oil for deep-frying
- 2 tsp red pepper flakes
- 1 tbsp soy sauce
- ½ tbsp rice wine vinegar
- 1 tbsp honey
- ¼ cup frozen orange juice concentrate, heated to boiling
- 1½ tsp granulated sugar
Directions
1
Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.
2
Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan .
3
Combine remaining ingredients. Add chicken pieces and toss to coat.
4
Serve warm.
Recipe sourced from
wikibooks