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Ingredientes
- 1 x Spring chicken
- 1/2 head lettuce
- 2 x Large eggs
- 1/4 c. Cornstarch
- 1/2 c. Flour
- 1 tsp Salt
- 1 dsh Pepper Oil for deep-frying
- 2 Tbsp. Oil
- 2 Tbsp. Curry pwdr
- 1/4 c. Sherry
Direcciones
- 1. Skin and bone chicken; cut in 1-inch cubes. Shred lettuce.
- 2. Beat Large eggs lightly; add in cornstarch, flour, salt and pepper and blend to a batter. Dip cubes in batter to coat.
- 3. Heat oil. Add in cubes, several at a time, and deep-fry till golden brown. Drain on paper toweling; keep hot.
- 4. Heat remaining oil. Stir in curry pwdr, then sherry. Cook, stirring over low heat, till mix is smooth and thin.
- 5. Arrange chicken on shredded lettuce. Pour curry sauce over and serve.
- NOTE: Depending on personal taste, the curry can be either increased or possibly decreased. VARIATION: In step 4, substitute a lemon sauce, prepared as follows: Heat 1 c. stock; stir in and heat 1/4 c. sherry, 1 Tbsp. soy sauce, 1 Tbsp. lemon juice, and 1 tsp. sugar. Then thicken sauce with a cornstarch paste, made with 1 Tbsp. cornstarch and 3 Tbsp. cool water, and pour over chicken. Garnish with lemon slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 44 | 41% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 52mg | 17% |
| Sodium 310mg | 13% |
| Potassium 56mg | 2% |
| Total Carbs 11.64g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.73g | 0% |
| Protein 2.58g | 4% |
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