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    You are in: Home / Chinese / Rice Flour Chicken (Crisp and Crunchy Batter) Recipe
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    Rice Flour Chicken (Crisp and Crunchy Batter)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 22, 2009

      great batter for gluten free diet

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    • on March 09, 2008

      I thought that this was good. I personally don't like sweet meat, so I will probably half the honey next time. I like the batter and want to try it with other things like shrimp or fish.

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    • on December 31, 2006

      This was really good. Loved the marinade. Even though the batter was a little different than what I've made before(turned out frothy), the crust was really nice and crunchy. I used boneless/skinless chicken breasts and made bite sized cubes. Cooked up great. I served chinese plum sauce and spicy chinese mustard as for dipping sauces.These make great little appetizers. I think the batter would make really good fish batter, too. Thanks, Kiwi, for an easy and delicious recipe. I'll definatly make this again and recommend this. LeeAnn

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    • on June 21, 2006

      This was pretty good, we loved the marinade. We weren't real crazy about the batter but we did like the crunchy effect it gave it. I used chicken thighs bone in. I had to cut the chicken to see if it was done quite often and needed to cook a bit longer so the edges of the batter got overdone. I will make the marinade again but probably not the batter. Thanks for posting

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    Nutritional Facts for Rice Flour Chicken (Crisp and Crunchy Batter)

    Serving Size: 1 (1535 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 585.5
     
    Calories from Fat 232
    39%
    Total Fat 25.8 g
    39%
    Saturated Fat 7.3 g
    36%
    Cholesterol 125.0 mg
    41%
    Sodium 660.1 mg
    27%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 6.7 g
    26%
    Protein 34.9 g
    69%

    The following items or measurements are not included:

    five-spice powder

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