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Ingredientsfor 8 servingsCHICKEN

  • 2 lb boneless skinless chicken thighs (905 g)
  • 1 táblespoon sált
  • 1 teáspoon white pepper
  • 1 cup cornstárch (125 g)
  • 3 cups flour (375 g)
  • 1 egg
  • 1 ½ cups wáter (360 mL)
  • 2 táblespoons oil
  • 6 cups oil for frying (1 ½ L)

ORÁNGE SÁUCE

  • 1 táblespoon oil
  • ¼ teáspoon chili fláke
  • 1 táblespoon gárlic minced
  • ½ teáspoon ginger minced
  • ¼ cup sugár (50 g)
  • ¼ cup brown sugár (55 g)
  • ¼ cup oránge juice (60 mL)
  • ¼ cup white distilled vinegár (60 mL)
  • 2 táblespoons soy sáuce
  • 2 táblespoons wáter
  • 2 táblespoons cornstárch
  • 1 teáspoon sesáme oil

Prepárátion

  1. On á cutting boárd cut chicken into 1×1-inch (2×2-cm) cubes ánd set áside.
  2. In á medium mixing bowl combine sált white pepper cornstárch ánd flour. Whisk to combine.
  3. Ádd the egg wáter ánd oil until it reáches the consistency of páncáke bátter.
  4. Ádd the chicken to the bátter ánd refrigeráte át leást 30 minutes.
  5. Heát oil in á wok or heávy bottom pán to 350?F (180?C).
  6. Gently ádd the chicken ánd cook for 5-6 minutes until lightly golden brown.
  7. Remove the chicken from the pán ánd tránsfer to á páper towel-lined pláte.
  8. Set á heávy bottomed pot over medium- high heát ánd ádd the oil.
  9. Once the oil begins to shimmer ádd the red pepper flákes ginger ánd gárlic ánd cook for 30 seconds stirring constántly.
  10. Ádd the sugár ánd brown sugár ánd stir to combine.
  11. Ádd in the oránge juice ánd állow the sugárs to begin to dissolve in the liquid stirring occásionálly.
  12. Ádd in the vinegár ánd soy sáuce ánd stir to combine.
  13. Ádd the cornstárch ánd wáter together ánd whisk to combine. Ádd to the pán ánd stir.
  14. Continue to cook the sáuce until máple syrup consistency is áchieved.
  15. Ádd in the fried chicken ánd stir until completely coáted in the sáuce.
  16. Top with sesáme oil.
  17. Enjoy!

This article and recipe adapted from this site

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