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Ingredientes
- 2 skinless chicken breasts
- 3 shallots, chopped
- 2 garlic cloves, crushed
- 1 tablespoon light soy sauce
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ginger, finely chopped
- 1/2 teaspoon sea salt
- 1 teaspoon brown sugar
- 1 teaspoon tumeric
- 1 egg white, lightly beaten
- 2 tablespoons plain flour
- 1 teaspoon fish sauce
- 1-2 tablespoons water
- Skewers (if using wooden ones, soak them for at least an hour before use)
- Groundnut oil for deep-frying
- 3/4 cup coconut milk (6 oz or 180 mls)
- 4 tablespoons peanut butter (2 oz or 60 mls)
- 1 tablespoon lemon juice (0.5 oz or 15 mls)
- 1 tablespoon light soy sauce (0.5 oz or 15 mls)
- 1 teaspoon brown sugar (5 mls)
- 1/2 teaspoon ground cumin (2.5 mls)
- 6 tablespoons light soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons brown sugar
- 4 tablespoons water
View Full Recipe at Kitchen Butterfly
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 614g | |
| Calories 1019 | |
| Calories from Fat 585 | 57% |
| Total Fat 69.86g | 87% |
| Saturated Fat 38.63g | 155% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 9239mg | 385% |
| Potassium 1475mg | 42% |
| Total Carbs 61.64g | 16% |
| Dietary Fiber 6.2g | 21% |
| Sugars 20.02g | 13% |
| Protein 49.69g | 80% |
