Prep 15 mins
Cook 20 mins
The original recipe was posted in our local newspaper by T&T Supermarket. I made some tweeks to the recipe and it came out so good.
- 1 lb boneless skinless chicken breast (cut into cubes)
- 1 lb chicken wings, tips removed and wings split at joint
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons cold water
- 2 cups canola oil, in a wok (for deep frying)
- 1 1⁄2 cups water
- 1⁄4 cup orange juice, freshly squeezed
- 1⁄4 cup lemon juice, freshly squeezed
- 1⁄3 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1 cup brown sugar, lightly packed
- 1 tablespoon orange zest (grated fine)
- 2 teaspoons minced fresh ginger, root
- 3 large garlic cloves, minced
- green onion, chopped small
- 1⁄4 teaspoon red pepper flakes
- 2 tablespoons tapioca starch
- 1⁄4 cup cold water
- Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
- In a plastic bag, add flour, salt, black pepper and shake to mix well.
- In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
- Pour the egg mixture over the the chicken and mix to coat.
- Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
- In a Wok, add canola oil and heat to 375 F (medium-high heat).
- Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
- When cooked, remove and place in a large bowl.
- Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
- Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
- Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
- Pour sauce over the cooked chicken and stir to coat well.
- Serve with cooked rice.
- You may also spoon sauce on chicken for each serving if desired.