In a large mixing bowl, combine chicken, milk, and eggs. Stir until
all chicken is saturated with milk/egg bath. In a large freezer bag,
pour in flour. Drain milk/egg mixture from chicken, then place
chicken into flour bag. Seal bag closed. Shake bag until chicken is
completely coated with flour. Over medium to low heat, in a frying
pan, cook chicken in olive oil until completely done and batter is
light-golden brown. Set chicken aside on paper towels so grease
can drain.
In a medium sauce pan, over medium heat, mix orange juice, soy
sauce, brown sugar, ginger, and zest. Heat until mixture comes to a
slight boil, then reduce heat to simmer. Whisk in corn starch until
sauce becomes thick.
In a medium bowl, mix chicken and sauce. Top with sesame seeds
and onions. Serve over white rice.
Originally Submitted
1/22/2014
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