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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss chicken with sauce and green onions. Serve over rice.


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