Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon coarse black pepper
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • vegetable oil (or other neutral flavored oil, for frying)
  • 1 tablespoon sesame oil
  • 1 teaspoon red chili pepper paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon light soy sauce
  • 1 tablespoon orange zest
  • 1/4 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 2 green onions (scallions) (thinly sliced, for garnish (optional))

Instruction

  • Heat at least 4 to 5 inches of vegetable or other neutral flavored frying oil in a heavy stockpot or Dutch oven until it reaches 375°F.
  • Meanwhile, prepare the chicken pieces. In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder. In a second bowl, whisk together the milk, egg, and 1 tablespoon of vegetable oil.
  • Dip the chicken pieces, a few at a time, first into the milk mixture and then into the flour mixture to coat evenly.
  • When the oil heats to 375°F, cook the chicken by carefully dropping several battered pieces at a time into the hot oil. Cook for 2-3 minutes or until the batter is light golden brown. Lift the chicken from the oil with a slotted spoon and place on a paper bag or paper towels to soak up the excess oil.
  • For the sauce: In a saucepan, heat 1 tablespoon of sesame oil over medium heat. Add the chili pepper paste, garlic paste, and ginger paste and sauté for 1-2 minutes until fragrant.
  • Add the remaining sauce ingredients: soy sauce, orange zest rice vinegar, and sugar. Whisk the cornstarch into the orange juice and add that too the saucepan as well. Stir and simmer sauce for a few minutes until it has thickened.
  • Toss the cooked chicken with the finished sauce to coat completely, garnish with green onion slices (if desired) and serve immediately.