Ingredients:
- 5 lbs Boneless, skinless chicken breasts or thighs (cut into 1-inch chunks)
- 1 Tbsp Low sodium Soy Sauce
- 1 tsp Dry Sherry or Rice Wine Vinegar
- 1/2 cup Cornstarch (for dredging)
- 1/4 cup All-Purpose Flour
- Salt & Black Pepper to taste
- Vegetable or Canola Oil (for shallow frying)
- 3/4 cup Fresh Orange Juice (from about 2 large oranges)
- 1 tsp Orange Zest (from 1 large orange)
- 2 Tbsp Apple Cider Vinegar
- 1/3 cup Lightly packed Brown Sugar
- 2 Tbsp Low sodium Soy Sauce
- 1 tsp Freshly grated Ginger
- 2 cloves Garlic (minced)
- Cornstarch Slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water)
Instructions:
- Cut chicken into even bite-sized pieces. Toss in a bowl with the 1 Tbsp soy sauce and sherry/vinegar; set aside for 10 minutes to marinate.
- In a separate shallow bowl, thoroughly whisk together the cornstarch, flour, salt, and pepper to create the dredge mixture.
- Dredge the marinated chicken pieces thoroughly in the starch mixture, ensuring every piece is well coated. Shake off excess coating.
- Heat oil in your skillet or wok to medium-high (about 350°F/175°C). Fry chicken in batches, ensuring not to overcrowd the pan. Cook for 3–4 minutes per side until deep golden brown and cooked through. Drain excess oil on a wire rack placed over a baking sheet. Keep warm.
- While the chicken fries, make the sauce base: In a small saucepan over medium heat, combine the orange juice, zest, vinegar, brown sugar, 2 Tbsp soy sauce, ginger, and garlic. Bring to a gentle simmer, stirring until the sugar dissolves completely.
- Whisk the cornstarch slurry one last time. Slowly whisk the slurry into the simmering sauce. Continue whisking until the sauce thickens noticeably and coats the back of a spoon (about 1 minute). Remove immediately from heat.
- Place the crispy chicken pieces in a large clean bowl. Pour the warm orange sauce over the chicken. Toss gently until every piece is beautifully coated and glossy. Serve immediately over rice, garnished with sesame seeds and spring onions.