Ingredients
Scale
- 2 lbs chicken breasts or thighs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs
- 2 tbsp oil
- 1 tsp salt
- ½ tsp white pepper
- Oil for frying
- 1 cup orange juice
- 1 orange zest
- 3 tbsp soy sauce
- 4 tbsp rice apple vinegar
- ½ cup brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch for sauce
- 1 tbsp green onions, sliced
- 2 tbsp oil for stir-frying
- ½ cup dried whole red chili peppers
- 6 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
Instructions
- Prepare the chicken coating by whisking cornstarch, flour, salt, and white pepper together. Beat the eggs with oil for the egg wash.
- Dip each chicken piece in the egg wash, then coat with the dry mixture.
- Heat oil in a frying pan over medium-high heat and fry the chicken until golden brown (about 5-7 minutes per batch). Drain on paper towels.
- For the sauce, combine orange juice, zest, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch in a saucepan over medium heat. Stir until thickened (about 5 minutes).
- In another pan, sauté green onions and garlic in oil before adding dried chili peppers and fried chicken. Pour sauce over and toss to coat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 441
- Sugar: 21g
- Sodium: 788mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 117mg