2 lb boneless Chicken breasts (cut 1-1/12 inch cubes)
2 beaten eggs
1 cup panko bread crumbs
1/2 cup Corn starch (chicken) 3 tbs (sauce)
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 tbs soy sauce
1 cup brown sugar
orange zest
1/2 tsp ginger
1/2 tsp garlic
1/4 tsp red pepper flakes
oil (for frying)
1/2 cup water (chicken) 2 tbs (Sauce)
Instructions
-Combine corn starch, salt, and pepper. Prepare a
bowl with beaten eggs, panko bread crumbs and
another with corn starch. Dip chicken in egg
mixture, dredge in cornstarch, then again in the
eggs and finally in the panko bread crumbs, set
aside. Heat pan with vegetable oil to 375
degrees, fry chicken in batches until completely
cooked.
-As you finish each batch drain cooked chicken in
a paper towel lined plate.
-In a large saucepan combine 1 ½ cups water,
orange juice, rice vinegar, and soy sauce. Blend
well over medium heat for a few minutes. Stir in
brown sugar, orange zest, ginger, garlic and red
pepper flakes. Bring to a boil. 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 breaded chicken
Chicken
2 lbs boneless skinless chicken breasts or thighs,
cut into 1-1/2 inch cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce
1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Combine corn starch, salt, and pepper. Prepare a
bowl with beaten eggs, another with panko bread
crumbs and another with corn starch. Dip chicken
in egg mixture, dredge in cornstarch, then again
in the eggs and finally in the panko bread crumbs,
set aside. Heat pan with vegetable oil to 375
degrees, fry chicken in batches until completely
cooked.
In a large saucepan combine 1 ½ cups water, orange
juice, rice vinegar, and soy sauce. Blend well
over medium heat for a few minutes. Stir in brown
sugar, orange zest, ginger, garlic and red pepper
flakes. Bring to a boil.
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 breaded chicken, and if desired
garnish with green onions.
Originally Submitted
3/19/2012
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