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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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As my own preference, I cut the chicken into strips as opposed to cubes. Ingredients:
2 lbs boneless skinless chicken breasts (cut into 1-1/2 inch cubes) |
1 cup all-purpose flour |
1/2 cup cornstarch |
1 egg, beaten |
salt and pepper |
oil (peanut is best) |
1 cup water |
2 tablespoons fresh orange juice |
1/4 cup fresh lemon juice |
1/3 cup rice vinegar |
2 1/2 tablespoons soy sauce |
1 tablespoon orange zest, grated |
1 cup packed brown sugar (i think this is perfect, but may use 3/4 cup for less sweet) |
1/2 teaspoon gingerroot, minced |
1/2 teaspoon garlic, minced |
2 tablespoons green onions, chopped |
red pepper flakes (over the top using thai chili paste) |
3 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Combine flour, cornstarch, salt, and pepper. Dip chicken into beaten egg and toss in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok using about 1 inch oil) until completely cooked.
2. Meanwhile, in a large saucepan combine 1 cups water, orange juice, lemon juice, rice vinegar and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over cooked chicken and garnish with green onions.
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