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Categories:
chicken breasts egg flour rice wine cornstarch soy sauce white vinegar water sugar salt white pepper Tabasco sauce Worcestershire sauce ketchup ginger olive oil orange orange cornstarch water
Viewed: 37 - Published at: 9 years agoIngredients
- 2 boneless skinless chicken breasts
- 1 egg
- 1 tablespoon flour
- 1 tablespoon rice wine (Mirin)
- 2 tablespoons cornstarch
- 1 teaspoon soy sauce
- 13 cup white vinegar
- 1 cup water
- 34 cup sugar
- 2 pinches salt
- 2 pinches white pepper
- 18 teaspoon Tabasco sauce
- 12 teaspoon Worcestershire sauce
- 3 tablespoons ketchup
- 12 teaspoon minced ginger
- 1 tablespoon olive oil
- 12 orange, juice of
- 1 orange, zest of
- 2 tablespoons cornstarch
- 2 tablespoons water
Method
- For the chicken;.
- Slice chicken into bite sized pieces, put in Ziploc bag.
- In a bowl; mix the egg, flour, rice wine, corn starch and soy sauce together.
- Pour on chicken in bag.
- Mix the marinate and chicken together.
- let stand for at least 20 minutes or longer.
- Fry chicken in 350F oil,a few pieces at a time as to not crowd the pan, until golden.
- Remove and drain on cooling rack.
- While chicken is marinating make the sauce.
- The sauce;.
- In a 1 quart saucepan, bring to a boil, the vinegar, water, sugar, salt, white pepper, Tabasco sauce, Worcestershire sauce, ketchup, and olive oil.
- Mix together the corn starch and water, add to the boiling mixture and simmer until thick.
- Remove from heat.
- Add the ginger, orange juice, orange zest.
- To serve:.
- On a mound of hot cooked rice, place several pieces of chicken.
- Slather the chicken/rice mound with the sauce.
- Serve with steamed broccoli on the side.
- Enjoy!
