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4 Serves
73 Mins
Cut the chicken into bite-sized pieces and place them in a bowl. Add soy sauce, grated ginger, and minced garlic to the bowl, tossing well to coat. Let the chicken marinate for 30 minutes.
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BritishVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
23 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
427 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
1949 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Remove the chicken from the marinade and dredge each piece thoroughly in potato starch until evenly coated.
Heat a generous amount of oil in a deep-frying pot or heavy-bottomed pot to 190°C. Carefully add the chicken pieces in batches to avoid overcrowding the pot.
Fry the chicken for 20 to 25 minutes, or until the exterior is golden brown and crispy and the internal temperature reaches 74°C.
Remove the chicken using a slotted spoon and drain on paper towels for 5 minutes before serving.
17
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Nigerian
Japanese