- Average
- Average budget
Ingredients
- Ingredients:
- 2lbs Boneless, Skinless Chicken, Cut into bite sized pieces
- 1 Large Egg
- ½ Cup Cornstarch Plus 1 tbsp, Divided
- ¼ Cup Fresh squeezed orange juice
- 3 tbsp Chicken broth
- 2 tbsp Soy Sauce
- 2 tsp Rice Vinegar
- 5 tsp Sugar
- 2 tbsp Sriracha Sauce
- 1 tbsp water
- Oil for frying
Preparation
Step 1
In a Wok or pot, heat oil to 360 degrees (you want enough oil in the pot to cover the chicken).
In a small bowl, add egg and beat lightly. In a second small bowl add ½ cup of cornstarch.
Dip chicken into the beaten egg then into the cornstarch and fry until golden brown and cooked through. *Times will very depending on the size of chicken.
Remove chicken from oil and allow to drain on a plate lined with paper towels.
In a small pot combine orange juice, soy sauce, rice vinegar, sugar and sriracha. Bring to a boil and reduce heat to medium low.
Combine 1 tbsp of cornstarch and 1 tbsp of water and add to orange sauce. Allow to simmer until sauce has thickened. About 2 minutes.
Combine orange sauce and chicken and coat well.
Serve over rice.