Servings:Â 4
Yield:Â 4
Prep Time:Â 20
Cook Time:Â 40
Total Time:Â 60
Ingredients
2 boneless skinless chicken breasts, diced
1/4 cup orange juice concentrate
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 cup brown sugar
1/2 teaspoon red pepper flakes
3 eggs, beaten
1 1/2 cups cornstarch
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup coconut oil (for frying)
2 cups vegetable oil (for frying)
Instructions
1. Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.
2. In a large wok or skillet, heat coconut oil and vegetable oil to medium.
3. Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.
4. Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.
5. Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.