Ingredients
1
1 servings
- •1 ¼ cups boneless, skinless chicken breasts, diced
- •1 orange, zested
- •1 teaspoon crushed garlic
- •1 tablespoon soy sauce
- •1 pinch salt
- •1 pinch black pepper
- •2 cups neutral oil
- •½ cup all-purpose flour
- •2 large eggs, beaten
- •1 cup panko bread crumbs
- •¼ cup chicken stock
- •1 orange, zested
- •2 oranges, juiced
- •4 tablespoons sugar
- •2 tablespoons water
- •1 tablespoon cornstarch
- •cooked rice, for serving
- •thinly sliced scallion, for garnish
- •sesame seed, for garnish
- •sliced red chile, for garnish
Instructions
- Add the chicken to a large bowl, along with the orange zest, garlic, soy sauce, salt, and pepper. Mix well, then marinate in the refrigerator for 20 minutes.
- In a medium saucepan, heat the oil over medium-high heat until the temperature reaches 325°F (170°C),
- Remove the chicken from the refrigerator and coat in the flour, then the eggs, then the panko.
- Working in batches, fry the breaded chicken in the hot oil for 3-4 minutes, until the coating is golden brown and the chicken is cooked through. Transfer to a paper towel-lined tray to drain.
- Make the orange sauce: In a medium pan, combine the chicken stock, orange zest and juice, and sugar. Bring to a boil over medium-high heat.
- Mix the cornflour with the water, then add the slurry to the sauce and cook until thickened.
- Add the chicken to the pan and toss to coat with the orange sauce.
- Serve on top of rice with scallions, sesame seeds, and/or sliced red chiles for garnish.
- Enjoy!
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