The hot chili oil for this chicken must be cooked over low heat to avoid burning the spices. The spices won’t dissolve, they’re purpose is to season the oil. Gently tip the saucepan to separate the oil from the seasonings and brush the oil, not the seasonings, onto the chicken pieces.
Nutrition
Serving: 1serving | Calories: 802kcal | Carbohydrates: 54g | Protein: 42g | Fat: 47g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 2048mg | Potassium: 846mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2244IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 3mg
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