Ingredients
Scale
- 2 lbs boneless chicken breasts (or chicken thighs)
- 1 egg
- 1 Tbsp sunflower oil (or any neutral flavored oil)
- 1 1/2 tsp salt
- 1 tsp pepper
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour (heaping)
- 1/2 cup white distilled vinegar
- 1/2 cup cane sugar
- 1/4 cup water
- 1/4 cup soy sauce (or coconut liquid aminos)
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic (crushed)
- 1/2 tsp zested ginger root (peeled)
- 1 Tbsp orange juice concentrate (or 3 Tbsp orange juice)
- 1 Tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp rice apple vinegar (or apple cider vinegar)
Instructions
- Cut chicken into bite-sized pieces. In a mixing bowl, whisk together egg, sunflower oil, salt, and pepper. Add cornstarch and flour; mix well.
- Coat chicken pieces thoroughly with the batter.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches until golden brown, about 5–7 minutes. Drain on paper towels.
- For the sauce, combine vinegar, cane sugar, water, soy sauce, red pepper flakes, garlic, ginger zest, and orange juice concentrate in a saucepan over medium heat. Simmer while stirring.
- Mix cornstarch with water to form a slurry; add to sauce to thicken.
- Toss the fried chicken in the orange sauce until evenly coated.
- Serve hot over steamed rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 15g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg