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Image Credit: Erica
2 pounds boneless skinless chicken breasts (cut into 1- ½ ” cubes)
1 ½ cups all purpose flour
1 egg (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar (I actually added a little more brown sugar. )
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
3 tablespoons cornstarch
¼ cup water
Combine flour, salt, and pepper.
Dip chicken in egg mixture and shake in flour mixture to coat.
Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 cup water, lemon juice, 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 onion.
Bring to a boil.
Combine 3 tablespoons of cornstarch with ¼ cup of water and mix thoroughly.
Slowly stir cornstarch mixture into sauce until it thickens.
Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green
You can serve this recipe over noodles or white rice.
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