Ingredients:
2 large eggs
1/4 c. all-purpose flour
1/2 c. plus 1 tbsp. cornstarch, divided
Kosher salt
Freshly ground black pepper
2 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1 tbsp. canola oil, plus more for frying
2 cloves garlic, finely chopped
1/2 tsp. finely chopped peeled ginger
1/2 tsp. crushed red pepper flakes
2/3 c. fresh orange juice
2 tbsp. hoisin sauce
2 tbsp. reduced-sodium soy sauce
2 tbsp. sweet chili sauce
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
Juice of 1/2 lemon
2 scallions, thinly sliced
Cooked white rice, for serving
Steps to Make It:
Step 1: In a shallow bowl, beat eggs until blended. In another shallow bowl, mix flour and 1/2 cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.
Step 2: Into a large, deep skillet, pour oil to a depth of 1/4″. Heat until shimmering and a piece of chicken sizzles when added. Working in batches, fry chicken until golden brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
Step 3: In a medium saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper and cook, stirring, until fragrant, about 2 minutes. Whisk in orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice and bring to a simmer.
Step 4: Meanwhile, in a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer, stirring occasionally, until sauce is syrupy, about 5 minutes.
Step 5: Transfer chicken to a platter. Add sauce, toss to combine, and top with scallions. Serve over rice.
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