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Categories:
chicken breasts gingerroot garlic red chili pepper green onion rice wine oil soy sauce egg cornstarch soy sauce water sugar white vinegar orange zest
Viewed: 36 - Published at: 9 years agoIngredients
- 1 12 lbs boneless chicken breasts, cut into small bite size pieces
- 2 tablespoons of minced gingerroot
- 2 teaspoons minced garlic
- 1 teaspoon crushed red chili pepper
- 12 cup green onion
- 2 tablespoons rice wine
- 2 tablespoons oil
- 14 cup low sodium soy sauce
- 1 egg
- 2 tablespoons cornstarch (optional to Thicken at end)
- 3 tablespoons soy sauce
- 3 tablespoons water
- 58 cup sugar
- 58 cup white vinegar
- orange zest
Method
- Add 3 tablespoons Soy Sauce, 3 Tbps Water, 5/8 Cup Sugar, 5/8 Cup Vinegar, and Orange Zest.
- Set Aside.
- In a Separate Bowl mix 1/4 Cup Soy Sauce,1 egg, and 1 Cup Cornstarch.Then Add Chicken Pieces to Slurry and Coat.
- Heat Oil in Deep Fryer to 375.
- Add Chicken in small batches and fry for 3-4 Minutes.
- Remove Chicken and Place on Paper Plate.
- In A separate Pan Add 2 Tablespoons Oil.
- Add Ginger and Garlic, Fry about 10 seconds.
- Add Crushed Chilies and Green Onions.
- Add Rice Wine Stirring For about 3 Seconds.
- Add Orange Sauce.
- Stirring until Well mixed.
- Add Fried Chicken.
- Heat on Low heat for about 5 minutes(may add Cornstarch to thicken if desired.
- ).
