2 boneless chicken breasts, cut into bite sized pieces
2 eggs, whisked
1/3 cup corn starch
1/3 cup flour
vegetable oil (to fry the chicken in)
1 cup orange juice
1/2 cup sugar
2 tbsp rice wine vinegar
2 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ginger puree
1/2 tsp red pepper flakes
1 tbsp corn starch (for the sauce)
white rice, to serve
First, make the delicious orange sauce. In a small pot, add orange juice, sugar, rice wine vinegar, garlic powder, ginger puree, and red pepper flakes on medium heat. Cook for about 3 minutes (it will start to bubble)
Next, add 1 tbsp corn starch with 2 tbsp water in a small bowl. Mix well to form a paste. Add that to the small pot for the orange sauce and whisk. This will cause the sauce to thicken. Once thickened, remove the sauce from the heat.
Now it’s time to make the chicken. On a large plate, mix the flour and remaining cornstarch together with a little bit of salt (the sauce will have plenty of salt because of the soy sauce).
Next, dip the chicken pieces into the whisked eggs and add to the flour/cornstarch mixture.
Once all the chicken pieces are dredged, heat vegetable oil in a large frying pan. For this part, try to work in batches and add the chicken pieces to the pan (you do not want to crowd the pan). Cook until each chicken piece is golden brown and crispy on each side.
Once the chicken is done, remove from the pan with a slotted spoon on to a paper towel lined plate. This will soak up some of the excess oil.
Finally, add the chicken to the orange sauce. Toss so the chicken is fully covered. Enjoy with some steamed white rice!