Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 2 large eggs beaten
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- Vegetable oil for frying
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon olive oil
- 3/4 cup fresh orange juice
- Zest of 1 orange
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon red chili flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season chicken pieces with salt and pepper. Dip in beaten eggs, then dredge in a mixture of flour and cornstarch.
- Heat oil in a deep-fryer or large skillet to 350°F. Fry chicken pieces until golden and crispy, about 3-5 minutes. Drain on paper towels.
- In a saucepan, sauté garlic and ginger in olive oil until fragrant. Add orange juice, orange zest, sugar, soy sauce, rice vinegar, and chili flakes. Bring to a simmer over medium heat.
- Make the cornstarch slurry by dissolving the cornstarch in the water. Add it to the sauce mixture and cook until thickened, about 5-10 minutes.
- Toss fried chicken with the orange sauce until evenly coated. Serve immediately.
