Cooking Instructions
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Step 1
Mix the
Water (60 mL)
and
Corn Starch (25 g)
in a bowl and set aside. It should be a white color, resembling milk. This is your thickening slurry.
Step 2
Add
Granulated Sugar (200 g)
,
Ketchup (115 g)
,
Pineapple Juice (120 mL)
,
Orange (1)
,
Distilled White Vinegar (60 mL)
,
Soy Sauce (30 mL)
,
Fresh Ginger (4 g)
,
Garlic (6 g)
, and
Crushed Red Pepper Flakes (1 pinch)
to a sauce pan, stir, and bring to a boil. Reduce the heat to a medium-low and stir in the slurry. Let it simmer for 10 minutes, stirring frequently. If your sauce is too thick, thin it out with some pineapple juice.
Step 3
Cut the
Chicken Tenders (455 g)
into bite-size pieces.
Step 4
Set up your dipping station by whisking the
Eggs (2)
in a bowl and mixing the
Corn Starch (25 g)
and
All-Purpose Flour (30 g)
and putting on a plate.
Step 5
Heat the
Vegetable Oil (60 mL)
in a large pan over medium heat. Once the oil is hot, dip the chicken in the egg then in the cornstarch and flour mix. Shake off any excess flour and place into the pan. Using tongs, cook n each side for 3 minutes, until golden and crispy.
Step 6
Transfer chicken to a plate coated with paper towels. Once the sauce is finished, gently combine the sauce and chicken to coat the pieces completely. Sprinkle with
Sesame Seeds (to taste)
and
Scallions (1 handful)
.
Step 7
Serve over brown rice or eat plain. Enjoy!
