Ingredients:

  • 4 boneless skinless chicken breast (1.5lbs), cut into bite size chunks
  • 1 tsp. onion powder
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 eggs, beaten
  • 3/4 cup corn starch
  • 1/3 cup peanut oil (you can use canola oil, or vegetable oil)
  • 1/4 cup freshly squeezed orange juice
  • 1/2 tsp. orange zest
  • 3 tsp. rice vinegar
  • 2 tablespoons chicken broth
  • 1/2 tsp. sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/3 cup light brown sugar
  • 1 tablespoon honey
  • 2 tsp. sriracha chili sauce
  • 1 tsp. crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 tsp. freshly minced ginger
  • 1/4 tsp. salt
  • 1 tsp. corn starch
  • toasted sesame seeds
  • green onions/scallions, sliced

Instructions:

  1. Season the chicken breast with onion powder, ginger powder, garlic powder, salt, and black pepper. Set aside.
  2. Make the sauce. In a medium sized bowl, add all ingredients for the sauce together and mix well. Set aside.
  3. In another medium sized bowl add the eggs, and lightly beat. In a separate medium bowl add the corn starch.
  4. In small batches, dip the chicken into the egg, and then dip into the corn starch.
  5. Heat a large wok or frying pan over medium to high heat, and add the peanut oil. Once the oil has become hot, add the chicken and cook until golden brown. About 5-10 minutes.
  6. Once the chicken is cooked through, off the heat and transfer chicken to a plate. Wipe out the pan and add the sauce to the pan. Heat the sauce over low-medium heat until you start to see it lightly bubble. Add the chicken back to the pan, and toss or stir to coat the chicken with the sauce. Immediately turn off the heat.
  7. Top with sesame seeds, and garnish with green onions.

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