Ingredients

The following ingredients have 4 Servings
  • 1 cup orange juice
  • ⅓ cup sugar
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce (low sodium)
  • 1 teaspoon ginger (fresh, minced)
  • 2 cloves garlic (minced)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon orange zest
  • 2 pounds chicken breast (boneless and skinless, cut into small pieces)
  • 2 eggs
  • ⅓ cup cornstarch
  • ⅓ cup all-purpose flour
  • oil (for frying)
  • 1 tablespoon sesame seeds
  • 2 green onions (finely chopped)

Instruction

  • Make sauce: In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes. In a small bowl whisk the 1 tbsp of cornstarch with 1 tbsp of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
  • Prepare chicken: In a shallow dish whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.
  • Fry the chicken: In a heavy-bottomed pot add about 2 inches of oil and heat until it reaches 350 F degrees. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.
  • Toss chicken with sauce: Transfer the chicken to a bowl, pour orange sauce over the chicken and toss well until all chicken is fully coated in the orange glaze. 
  • Garnish and serve: Garnish chicken with sesame seeds and green onions and serve over rice.