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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I had to change a few things for my family's taste. My family loves it and I make it at least once a week. The sauce makes enough to give the chicken a good glaze. I always double the sauce recipe to have extra for the rice. Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
2 eggs |
2 teaspoons cayenne pepper |
1 cup all-purpose flour |
1/4 cup cornstarch |
1 orange, zested |
1 1/2 cups orange juice |
1/3 cup dark brown sugar |
6 tablespoons butter |
1/2 teaspoon red pepper flakes |
2 tablespoons worcestershire sauce |
heavy bottom pot filled 1/2 way with oil (for frying) |
Directions:
1. Slice chicken into 1 inch cubes, in a large bowl, whisk together eggs, cayenne and a pinch of salt and pepper to taste. In a paper bag (if you don't have one handy a large bowl will do fine as well) mix together flour and cornstarch and salt and pepper. Dip the chicken in batches, first in the egg mixture and then in the flour mixture, shake to coat. Set on a wire rack or a cookie sheet lines with parchment or wax paper and let rest while you prepare the sauce.
2. Preheat oil to 350 degrees.
3. In a large staight sided saute pan, combine orange juice, orange zest, brown sugar, butter, hot pepper flakes and Worcestershire Sauce. Bring to a fulll boil and until sauce reduces about half and then reduce heat and simmer. sauce will thicken in about 5 to 10 minutes.
4. While making sauce fry the chicken in the oil until golden and crispy.
5. once fried transfer chicken to sauce and toss to coat.
6. Serve over rice and enjoy.
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