Spring Chicken – a delicious recipe with Chicken, Soy Sauce, Garlic, Cilantro, Arrowroot, pinches Ajinomoto. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Wash and pat dry chicken. Chop chicken into 1 1/2 to 2 inch pieces. Place in a glass bowl.", "Chop cilantro finely.", "Add soy sauce, garlic paste and cilantro to chicken. Stir to mix. Cover and refrigerate 8 hours or overnight for best results.", "When you are ready to fry, heat oil in a wok or deep saucepan. You should have at least 2-3 inches of oil in the pan.
2
Coat chicken pieces with cornstarch and drop gently into hot oil. Fry 4-5 pieces at a time so as not to crowd the pan. Overcrowding will lower the temperature of the oil resulting in a longer fry and oilier chicken.
3
Fry chicken, turning often till crusty, 6-8 minutes per batch. Drain on paper towels. Keep chicken warm in a low oven while you fry the rest of the pieces.
4
Serve as an appetizer or part of an Asian meal."]
226
kcal
Calories
11
g
Fat
5
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound boneless skinless Chicken Thighs, 2 teaspoons Soy Sauce, 3 tablespoons Garlic paste, 1/2 cup Cilantro, and more.
Yes, Spring Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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