INGREDIENTS
3 large chicken breasts cut into 1-inch chunks
1 1/2 cups corn starch plus 3 tablespoons
1 cup panko bread crumbs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
Oil for frying chicken pieces
1 1/2 cups water plus 2 tablespoons water
1/4 cup orange juice
2 1/2 tablespoons soy-free soy sauce or store-bought soy
1/3 cup rice vinegar
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon minced ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion plus extra for serving
1/4 teaspoon crushed red pepper flakes
Rice for serving alongside
INSTRUCTIONS
Make your sauce first by combining: 1 1/2 cups water, orange juice, soy-free soy sauce, rice vinegar, orange zest, brown sugar, minced ginger root, minced garlic, chopped green onion, and crushed red pepper flakes. Bring to a boil. Once it starts boiling, mix together 3 tablespoons of corn starch and 2 tablespoons water and pour it into your orange sauce. Simmer and allow to slightly thicken. Turn off heat and cover.
Heat your oil in a fryer or a deep pan to 350 degrees.
Place your milk in a shallow bowl for dredging.
Place your corn starch in a separate shallow bowl for dredging.
Place your panko in a separate shallow bowl for dredging.
Dredge your chunks of chicken as follows: Milk, corn starch, milk, panko
Fry chicken until golden brown, and transfer to paper towels to drain the grease.
Once your chicken is cooked, it's time to plate up!
We place our chicken on top of rice and drizzle with the orange sauce.