STICKY ORANGE CHICKEN
This recipe would be delicious with any grain, or on top of greens. OR, if you're trying to go the rice route but you're trying to cut carbs.
- 2 large eggs, beaten
- 1/2 c. plus 1 tbsp. cornstarch, divided
- 1/4 c. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 2 lb. boneless skinless chicken breasts, cut into 1” pieces
- Canola oil
- 2 cloves garlic, minced
- 1/2 tsp. freshly minced ginger
- 1/2 tsp. crushed red pepper flakes
- 2/3 c. freshly squeezed orange juice
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. apple cider vinegar
- 2 tbsp. sweet chili sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. brown sugar
- Juice of 1/2 lemon
- 2 green onions, thinly sliced
- Cooked white rice, for serving
- Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
- In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper fakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
- Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
- Toss chicken with sauce and green onions. Serve over rice.