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My attempt to recreate a recipe I had at a Chinese restaurant. I combined two different recipes and came up with rather tasty results.


  • 2-3 lbs of boneless, skinless chicken breast
  • 1 egg, slightly beaten
  • 1 T cornstarch
  • 2 t soy sauce
  • Dash of white pepper
  • Vegetable oil
  • 1/2 c all-purpose flour
  • 1/2 c water
  • 1/4 c cornstarch
  • 1 T vegetable oil
  • 1/2 t baking soda
  • 3/4 c honey
  • 6 oz frozen orange juice concentrate (1/2 can)
  • Zest from 1 orange
  • 2 cloves garlic, minced
  • 1 T red pepper flakes, crushed


  • Cut chicken into 1-inch pieces. Mix egg, 1 T cornstarch, 2 t soy sauce and white pepper in a bowl. Cover and refrigerate at least 20 minutes.
  • Mix flour, water, 1/4 c cornstarch, 1 T vegetable oil and baking soda. Stir into chicken until well coated.
  • Pour enough vegetable oil into electric skillet to cover bottom (or 1 1/2 inches in a wok). Preheat to 350 degrees. Fry a few pieces at a time until brown, turning as needed. Drain on paper towel.
  • Meanwhile in a skillet, combine honey with juice concentrate, orange zest, garlic and red pepper flakes. Mix until boiling and turn off heat. Let set while rest of chicken cooks, will slightly thicken.
  • Pour honey mixture over chicken, turning chicken to coat.

Categories: Asian  Main Dish  Poultry 
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