|Recipe from: blogchef|
Image credit: Bobby
“What really makes this recipe stand out is the combination of both orange and lemon juice.” Bobby
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 egg (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
1½ cups water
2 tablespoons orange juice
¼ cup lemon 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 flour, salt, and pepper.
Dip chicken in egg mixture and shake in flour mixture to coat.
Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 ½ cups 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 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 add red pepper flakes and garnish with
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