Prep 25 mins
Cook 20 mins
Lightly battered chicken served with a sweet and tangy orange sauce. Don't forget to steam some rice with this one. From America's Most Wanted Recipes.
- 1 lb boneless skinless chicken breast
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon grated orange zest
- 2 tablespoons chopped green onions
- 4 cups vegetable oil, for deep frying
- 1 cup cornstarch
- Cut the chicken breast into 1/2 inch cubes; set aside.
- Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
- To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
- Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the suace has thickened, 12 to 15 minutes.
- Preheat the 4 cups oil to 350°F in a deep-fryer.
- Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.