Ingredients:
2 lbs chicken breasts, cubed
1 eggs
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup green onions, chopped
1 tablespoon rice wine vinegar
1/4 cup water
2 tablespoons orange zest
1/4 cup orange juice
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon soy sauce
Directions:
Mix together egg, salt, pepper and 1 tablespoon oil in a large mixing bowl.
Add chicken pieces and stir to coat.
Mix 1/2 cup cornstarch and 1/4 cup flour together. Add to chicken and stir to combine.
Heat oil to 375.
Add chicken pieces a few at a time and fry until golden brown, 3 to 4 minutes.
Remove chicken from oil and drain on paper towels. Set aside.
Combine all ingredients for the orange sauce and set aside.
Add 1 tablespoon oil to a wok and heat for 30 seconds.
Add ginger, garlic, crushed red pepper, and green onions. Stir fry for 30-45 seconds.
Add rice wine vinegar and stir for 5 seconds.
Add orange sauce and bring to a boil.
Add chicken pieces and stir until coated well.
Mix together water and 1 tablespoon cornstarch until smooth.
Add chicken and heat until sauce is thick.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.