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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
For the chicken:
4 boneless skinless chicken breasts
1/3 cup flour
1/3 cup cornstarch
1 pinch of salt
vegetable oil for frying
For the sauce:
1 cup orange juice
zest from 1 orange
2 tablespoons rice vinegar
2 tablespoons soy sauce
½ cup sugar
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder, or 2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 Tablespoon cornstarch + 2 Tablespoons of water
chopped green onions, for garnish, optional
1/2 teaspoon sesame seeds, for garnish, optional
Cut chicken into bite-sized pieces. Place flour and cornstarch and a pinch of salt on a shallow plate and mix together. In small bowl, whisk the eggs. Dip the chicken in eggs and then flour mixture. Place on a clean plate.
In a small saucepan, stir together orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, garlic and red pepper flakes. Bring to a simmer.
In a small bowl, whisk together water and cornstarch. Pour slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.
In a large, heavy bottomed pan, pour 2-3 inches of vegetable oil and heat to 350 degrees F. Working in batches, add the chicken and fry the chicken for 3-4 minutes each side or until cooked through and golden brown. Remove and place on paper-towel lined plate. Repeat with remaining chicken.
Toss chicken together with sauce. Serve immediately and garnish with green onions and sesame seeds, if desired.
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