Chicken With Onion Sauce

Course : Chicken
Serves: 4
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8 whole chicken thighs -- boned
1/3 cup sake
1/2 cup shoyu
1/2 cup sesame oil
1 large egg -- beaten
9 ounces broccoli -- florets
1/2 cup cornstarch for coating
2 cups vegetable oil -- for deep frying
1 medium red bell pepper -- shredded
2 whole green onions -- finely chopped
2 tablespoons shoyu
2 tablespoons sake
2 tablespoons mirin
2 teaspoons sesame oil

Preparation / Directions:

1. Cut the chicken with skin on into bite-size pieces and put into a large bowl. 2. Sprinkle generously with sake, shoyu ans sesame oil and leave to marinate for 15 minutes. Fold in the beaten egg and leave another 15 minutes. 3. Meanwhile make the green onion sauce by mixing all ingredients in a bowl. 4. Cook the broccoli in lightly salted boiling water for 3 minutes. Drain and keep warm. 5. Roll the chicken pieces in cornstarch and shake off the excess. Heat the vegetable oil in a wok or deep-fryer to 340F and fry chicken pieces several at a time until well cooked and light golden, turning frequently. 6. Drain chicken pieces on paper towel and arrange in the center of a serving platter along with the broccoli. Pour the sauce over the top, sprinkle with red pepper shreds and serve at once.


Nutritional Information:

446 Calories (kcal); 32g Total Fat; (65% calories from fat); 35g Protein; 3g Carbohydrate; 205mg Cholesterol; 168mg Sodium

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