Ingredients
Scale
- 2 lbs boneless chicken breasts
- 1 egg
- 1 Tbsp sunflower oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour
- 1/2 cup white distilled vinegar
- 1/2 cup cane sugar
- 1/4 cup water
- 1/4 cup soy sauce
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic (crushed)
- 1/2 tsp zested ginger root (peeled)
- 1 Tbsp orange juice concentrate
- 1 Tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp rice apple vinegar
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, whisk together the egg, sunflower oil, salt, and pepper. Add cornstarch and flour until well combined.
- Coat each piece of chicken in the batter mixture evenly.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches for about 4–5 minutes until golden brown. Drain on paper towels.
- For the sauce, combine vinegar, sugar, water, soy sauce, crushed red pepper flakes, garlic, ginger zest, and orange juice concentrate in a saucepan over medium heat. Stir continuously until thickened (about 5 minutes).
- Toss the fried chicken in the sauce until evenly coated.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg