Ingredients
8
8 servings
- •1 cup ice water
- •1 egg
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •2 cups all-purpose flour, divided
- •4 skinless, boneless chicken breasts, cut into cubes
- •vegetable oil for frying
- •4 tablespoons cornstarch
- •3 tablespoons water
- •1 cup white sugar
- •½ cup ketchup
- •½ cup white vinegar
- •½ cup water
- •½ cup orange marmalade
- •½ cup chopped fresh pineapple (Optional)
- •2 tablespoons pineapple juice
- •2 teaspoons soy sauce
- •1 ½ teaspoons minced fresh ginger root
- •1 teaspoon minced garlic
- •¼ teaspoon red pepper flakes
Instructions
- Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
- Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
- Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
- Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
- Combine cornstarch and 3 tablespoons water in a small bowl.
- Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
- Pour sauce over chicken and serve.
Nutritional Facts
Per 8 servings
- Calories: 455
- Carbohydrate: 75g
- Fat: 12g
- Fiber: 1g
- Protein: 14g
- Sugar: 42g
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