Ingredient:
1/4 cup orange juice concentrate
3 tbsp soy sauce
3 tbsp apple cider vinegar
1 cup brown sugar
1/2 tsp red pepper flakes
2 boneless skinless chicken breasts, diced
3 eggs, beaten
1 1/2 cups cornstarch
3/4 tsp salt
1/2 tsp fresh ground pepper
1 cup coconut oil (for frying)
2 cups vegetable oil (for frying)
Method:
Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.
In a large wok or skillet, heat coconut oil and vegetable oil to medium.
Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.
Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.
Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.
1/4 cup orange juice concentrate
3 tbsp soy sauce
3 tbsp apple cider vinegar
1 cup brown sugar
1/2 tsp red pepper flakes
2 boneless skinless chicken breasts, diced
3 eggs, beaten
1 1/2 cups cornstarch
3/4 tsp salt
1/2 tsp fresh ground pepper
1 cup coconut oil (for frying)
2 cups vegetable oil (for frying)
Method:
Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.
In a large wok or skillet, heat coconut oil and vegetable oil to medium.
Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.
Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.
Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.
