Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 1 hr | Yield: 5 Servings
This tastes exactly like the one I got from a Chinese restaurant. Oh, man, I made the right decision by trying this recipe! You have got to give this one a try, I’m telling you! Have a great day, friends. Enjoy!
Ingredients:
1 ½ lbs. boneless skinless chicken breasts, cut into 1 – 1 ½-inch pieces
1 c low-sodium chicken broth
1 tablespoon finely grated orange zest (zest of 1 ½ fairly large oranges)
½ c freshly squeezed orange juice
⅓ c white vinegar
¼ c soy sauce
½ c granulated sugar
¼ teaspoon dried ginger
2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1 teaspoon Sriracha hot sauce (optional)
Freshly ground black or white pepper, to taste
1 ¼ c + 2 tablespoons cornstarch
2 tablespoons cold water
2 large Eggs
vegetable or peanut oil, for frying
Chopped green onions and sesame seeds, for garnish (optional)
Directions:
Put the chicken pieces inside a large resealable bag.
In a saucepan, add the chicken broth, orange juice, orange zest, soy sauce, granulated sugar, vinegar, ginger, garlic, yellow onion, Sriracha, and pepper. Stir until well mixed.
Get about ⅔ cup of the mixture, then pour it into the bag with the chicken. Shake the bag until the chicken pieces are well coated with the sauce. Marinate for about 30 minutes inside the fridge.
Put the pan on the stove and turn the heat to medium. Allow the mixture to boil and make sure to stir from time to time.
In a mixing bowl, add 2 tbsp of water and 2 tbsp of cornstarch. Stir until well mixed.
Pour the mixture into the pan and stir until well blended.
Turn the heat down to medium-low and cook for 2 more minutes until the texture becomes thick, then remove it from the heat.
Place a large cast-iron skillet on the stove and turn the heat to medium.
Add vegetable oil and allow it to become hot.
Beat the eggs until creamy.
Drain the chicken, then dip each into the egg wash and the cornstarch. Toss until well coated.
Add the chicken pieces into the hot skillet and cook for 5 minutes or until they turn golden brown.
Remove the chicken from the skillet onto a clean plate lined with paper towels to drain any excess oil. Repeat the process with the rest of the chicken.
Add the fried chicken into a large mixing bowl, then add the sauce. Toss until well coated.
Serve over rice and enjoy!
Nutrition Facts:
Calories 608 | Calories from Fat 252 | Fat 28g 43% | Saturated Fat 19g 119% | Cholesterol 152mg 51% | Sodium 874mg 38% | Potassium 642mg 18% | Carbohydrates 54g 18% | Sugar 22g 24% | Protein 33g 66% | Vitamin A 185IU 4% | Vitamin C 17.1mg 21% | Calcium 24mg 2% | Iron 1.4mg 8%
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