4 Serves
40 Mins
In a mixing bowl, combine water, soy sauce, white vinegar, cooking wine, white pepper, ginger, minced garlic, hot sauce, ketchup, hoisin sauce, and sugar. Whisk thoroughly until the sugar is dissolved and set the sauce mixture aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
410 mg / 1,250 mgPotassium
653 mg / 4,700 mgSodium
2199 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a separate bowl, toss the chicken pieces with salt, white pepper, egg whites, and cornstarch until evenly coated.
Heat cooking oil in a deep-frying pot to 175°C. Carefully add the chicken and fry for 3-4 minutes until golden brown and cooked through, using tongs to ensure the pieces do not stick together. Remove and drain on a wire rack.
Pour the prepared sauce mixture into a wok over medium-high heat. Add the broccoli florets and bring the liquid to a boil.
In a small bowl, whisk together additional cornstarch and water to create a slurry. Gradually stir this into the boiling sauce in the wok until it reaches the desired thickness.
Add the fried chicken back into the wok, toss to coat thoroughly for one minute, and serve immediately.
42
g39
g0
g
Chinese
Danish