Ingredients
2
2 servings
- •1 egg
- •1 teaspoon white pepper
- •1 ½ teaspoons salt
- •2 chicken breasts, cubed
- •½ cup cornstarch
- •¼ cup flour
- •vegetable oil, for frying
- •1 tablespoon oil
- •2 teaspoons garlic, minced
- •1 tablespoon ginger, minced
- •½ teaspoon chili flakes
- •1 tablespoon rice wine
- •1 ½ tablespoons soy sauce
- •5 tablespoons vinegar
- •1 ½ tablespoons water
- •3 ½ tablespoons sugar
- •1 tablespoon orange zest
- •scallion, chopped, for garnish
- •1 tablespoon cornstarch
- •1 tablespoon water
Instructions
- Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
- In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
- Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
- In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
- Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
- Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
- Garnish with chopped scallions and serve with rice.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 741
- Carbohydrate: 62g
- Fat: 28g
- Fiber: 1g
- Protein: 52g
- Sugar: 17g
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