Serves 4
Frozen or . . .
4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying
SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch
Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced
Cook frozen nuggets or . . . .
Heat 3 inches of oil in a large pan to 360°.
Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.
Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.
Continue until all the chicken has been fried.
In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.
Add the chicken to the sauce and toss to coat.
Serve with a sprinkle of zest, green onions and sesame seeds.
Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.
Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.
Continue until all the chicken has been fried.
In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.
Add the chicken to the sauce and toss to coat.
Serve with a sprinkle of zest, green onions and sesame seeds.
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