Chicken Breasts and Wings in an Orange Sauce

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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