Ingredients
2 chicken🐔 breasts, cut into 1/2-inch slices
1 ½ cups water💧
⅓ cup rice 🍚 vinegar
¼ cup lemon 🍋 juice
3 tablespoons soy sauce
1 Orange 🍊 juice & zest
1 cup brown sugar
2 tablespoons chopped green onion 🧅
1 teaspoon ginger
1 teaspoon garlic 🧄
¼ teaspoon red pepper 🌶 flakes
1 egg 🥚
3/4 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 cup water 💧, ice 🧊 cold
1 Tbsp oil
1/2 tsp salt 🧂
oil for frying
3 tablespoons cornstarch
2 tablespoons water💧
Directions
Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat
Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil
Remove from heat and let cool 10 minutes
Place chicken in a resealable plastic bag
Pour in 1 cup cooled sauce
Seal the bag and refrigerate for at least 2 hours (reserve remaining sauce)
Whisk together egg, flour, cornstarch, baking powder, ice-cold water, oil, and salt
Coat chicken in the batter
Heat about 1 inch of oil on medium-high heat
Fry chicken in batches (single layer at a time) until golden brown
Transfer chicken to paper-towel-lined plate.
Bring reserved sauce to a boil
Mix together 3 Tbs cornstarch and 2 Tbs
Stir into boiling sauce until thickened
Stir in chicken
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