Ingredients

The following ingredients have 4 Servings
  • 4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
  • 3 Eggs (whisked)
  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • Oil (for frying)
  • 1 cup Orange Juice
  • 1/2 cup Sugar
  • 2 Tablespoons Rice Vinegar (or White Vinegar)
  • 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
  • 1/2 teaspoon Red Chili Flakes
  • Orange Zest (from 1 orange)
  • 1 Tablespoon Cornstarch
  • Green Onions
  • Orange Zest

Instruction

  • To make orange sauce:
  • In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
  • In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
  • To make chicken:
  • Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
  • Whisk eggs in shallow dish.
  • Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
  • Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
  • Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
  • Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.