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4 Serves
81 Mins
Clean and cut the chicken into bite-sized pieces, then toss them in a bowl with cornstarch to create a light, even coating.
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IraqiVitamin E
3 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
586 mg / 1,250 mgPotassium
541 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot to 175°C.
Fry the chicken pieces in the hot vegetable oil until golden brown, then remove them using a slotted spoon and let them rest.
Increase the oil temperature and fry the chicken a second time for extra crispiness, then drain on paper towels.
In a separate pan, combine the sauce ingredients, heat until bubbling, then toss the fried chicken in the glaze and season with salt and pepper before serving.
41
g70
g67
g
American