Chinese sesame chicken (sesame chicken) recipe with calculated nutritional value and allergens from matoppskripp.no




Photographer:
Rosemarie Rodriguez

It’s quite simple. And I imagined that, for example, some fried vegetables would be good on the side. The chicken nuggets are just lovely.

The recipe contains 224 calories, 22 g Carbo, 14 g Proteins and 9 g of fat per 100 g
The recipe contains the following allergens Gluten, sesame, soy, traces of gluten, traces of nuts, traces of peanuts, sulphite,
Click here for more information on nutrition and allergens.

Chinese Sesame Chicken is: Not a vegetarian
Vegetarian/Non-Vegetarian click here for more details

The prescription has been received 3.8 points from 4 readers



Readers:
a total of 6,774.

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Ingredients

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Nutritional declaration for Chinese Sesame Chicken!


Name Value per 100 g Value per serving Unit
Calories 223.90 801.10 Kcal
Lightning 13.56 48,52 grams
Carbohydrates 22.07 78.96 grams
Fiber 0.38 1.36 grams
Fat 8.88 31.77 grams
Saturated fat 1.10 3.94 grams
Alcohol 0.10%
salt 0.97 3.49 grams
Prescription price NOK 8.45 NOK 30.23 NOK
The entire recipe weighs 1.073 gr total grams
Percentage of energy from carbohydrates 39.42% Not low carb What does it mean?

Approach:

First, roast the sesame seeds in a pan and set aside.

Mix the marinade and add the chicken pieces. Leave for 30 minutes. Let them drain before frying.

Sauce:
Mix everything together. Boil it in a small saucepan. Mix thoroughly. Turn the heat down and keep warm while you finish the rest.

Heat the oil, preferably using a deep fryer. Fry the chicken pieces in small batches until golden brown. Wipe off on kitchen paper. Repeat with all pieces.

Then boil your own sauce and pour it over the fried chicken pieces. Mix and sprinkle with sesame seeds. Serve with rice.


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More information

Author:
Knut Pettersen

Source:
Rosemarie Rodriguez

(Internal: 31917)

Preparation time:
20-40 min

There is a recipe medium difficulty to prepare

Category:
Fried

Country:
China

Date of receipt:2015-02-14


Updated Date:2015-02-14

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