"Better than panda when it's homemade!"Serves 4 | Prep Time 15 minutes | Cook Time 20 minutes
Why I Love This Recipe
Modified from Modern Honey, recommended by Brent W.
Ingredients You'll Need
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
⅓ cup Cornstarch
⅓ cup Flour
Oil for frying
1 cup Orange Juice
½ cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce use tamari for a gluten-free dish
¼ teaspoon Ginger
¼ teaspoon Garlic Powder or 2 garlic cloves, finely diced
½ teaspoon Red Chili Flakes
Orange Zest from 1 orange
1 Tablespoon Cornstarch
Optional Toppings: Green Onions and Orange Zest
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.
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.
Cook several chicken pieces at a time for 2 - 3 minutes, turning frequently, until golden brown. Place cooked chicken aside, repeat until all chicken is cooked.
Toss cooked chicken with orange sauce, saving some sauce to have on the side when serving. Top with green onion and orange zest (optional)
Pairs Well With
Rice, green veggies
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
7 Recipes11875 Downloads