Ingredients
Scale
- 2 lbs chicken breasts or thighs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs
- 2 tbsp oil, for egg wash
- 1 tsp salt
- ½ tsp white pepper
- Oil, for frying
- 1 cup orange juice
- 1 orange, zest of
- 3 tbsp soy sauce
- 4 tbsp rice apple vinegar
- ½ cup brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch, for sauce
- 1 tbsp green onions, sliced (plus more for garnish)
- 2 tbsp oil, for stir-frying
- ½ cup dried whole red chili peppers
- 6 tsp red pepper flakes
- 1 tbsp sesame oil, for stir-frying
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
Instructions
- Prepare the chicken coating by mixing cornstarch, flour, salt, and white pepper in a large bowl. In another bowl, whisk together eggs and oil.
- Dip each chicken piece in the egg mixture followed by the dry mix.
- Heat oil in a frying pan over medium-high heat and fry the chicken until golden brown (about 5-7 minutes). Remove and drain on paper towels.
- For the orange sauce, combine orange juice, zest, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch in a saucepan over medium heat; stir until thickened (about 5 minutes).
- In a skillet, sauté dried chili peppers and red pepper flakes in oil before adding fried chicken and orange sauce; toss to coat well.
- Serve garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 18g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg