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 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
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
Instructions
- Season chicken pieces with salt and white pepper. In one bowl, combine cornstarch and flour; in another, beat eggs with oil for an egg wash.
- Coat each chicken piece in the cornstarch mixture, then dip in the egg wash, followed by another coating of cornstarch.
- Heat oil in a frying pan over medium-high heat and fry chicken until golden brown, approximately 5-7 minutes per batch.
- In a separate saucepan, mix orange juice, zest, soy sauce, rice vinegar, brown sugar, sesame oil, and cornstarch. Cook until thickened (5-8 minutes).
- Stir-fry garlic, ginger, and dried chili peppers in another pan; add fried chicken and sauce to coat evenly.
- Serve hot with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg