claire freehafer

ingredients

• 10 oz boneless chicken breast
  • cut into bite-sized cubes
• 2 cloves garlic
  • minced
• 1/2 c orange juice
• 1/2 tsp orange zest
• 1 tbsp garlic chili sauce
• 3 tbsp chicken broth
• 1 tbsp soy sauce
• 2 tbsp sugar
• 1 tablespoon apple cider vinegar, red wine or chinese white vinegar
• 1 tsp cornstarch
• 1 egg white
• 1/2 c all-purpose flour, sifted
• 1/4 c + 1 tsp cornstarch
• 1/2 teaspoon baking powder
• sesame seeds

instructions

1. in a bowl, mix orange juice, orange zest, garlic chili sauce, chicken broth, soy sauce, sugar, vinegar, 1 tsp cornstarch and a pinch of salt and whisk to combine well.

2. in another bowl, whisk egg white, flour, 1/4 c cornstarch, baking powder, 1/3 c ice-cold water, 1 tbsp cooking oil, and a pinch of salt until the batter is smooth. drop in the chicken cubes, coat them well, and set aside.

3. heat a wok or non-stick skillet with oil. gently drop in the battered chicken cubes one by one, ensuring they are spread out to prevent sticking and overcrowding the wok or skillet.

4. deep-fry the chicken pieces until they turn golden brown and become crispy. remove them using a strainer and drain on paper towels.

5. transfer the deep-frying oil to a container, leaving 1 tablespoon in the wok or skillet. add the garlic and stir-fry until aromatic or light brown in color. gently pour in the orange sauce mixture, stir, and bring it to a light simmer.

6. toss in the deep-fried chicken and stir to combine well. dish out, garnish with orange slices, sprinkle with white sesame seeds, and serve immediately with steamed rice.