Source: Adapted from Blog Chef
2 lbs boneless skinless chicken strips, cut into 1-1/2” cubes
1 1/2 cups flour
1 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon garlic, minced
2 tablespoons green onion, chopped
3 tablespoons cornstarch
2 tablespoons water
1. Combine flour, salt, and pepper in a large zip-lock bag. Dip chicken in beaten egg and shake in flour mixture to coat.
2. Heat oil in a large skillet and fry chicken in batches until completely cooked (about 2-3 minutes per side).
3. Meanwhile, in a large saucepan combine 1 1/4 cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for 2 minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
4. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and garnish with green onions.
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