Ingredients
Scale
- 4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
- 3 Eggs (whisked)
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt
- Oil (for frying)
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar (or White Vinegar)
- 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
- 1/2 teaspoon Red Chili Flakes
- Orange Zest (from 1 orange)
- 1 Tablespoon Cornstarch
- Green Onions
- Orange Zest
Instructions
- Prepare the orange sauce by combining orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes in a medium pot over medium heat. Whisk cornstarch with water and add it to the sauce until thickened.
- Coat the chicken pieces in a mixture of flour and cornstarch seasoned with salt, then dip them in whisked eggs.
- Fry the coated chicken in hot oil until golden brown and crispy. Drain on paper towels.
- Toss the fried chicken in the orange sauce until well-coated and serve garnished with green onions and orange zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 23g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg