Into a sauce pan over medium heat add Water (1 cup), Rice Wine (1 Tbsp), Distilled White Vinegar (4 Tbsp), Sesame Oil (1/2 tsp), Soy Sauce (3 Tbsp), zest of the Orange (1), Granulated Sugar (1 Tbsp) and Corn Flour (1 tsp). Whisk well and bring to a boil then reduce the heat and simmer for 20 minutes.
2.
Cut Boneless, Skinless Chicken Thighs (1 lb) into 1-inch pieces.
3.
Place the Eggland's Best Classic Egg (1) in one bowl, and in another bowl, mix All-Purpose Flour (4 Tbsp), Corn Flour (1/2 cup), Salt (1/2 tsp) and Ground Black Pepper (1 pinch).
4.
Coat the chicken chunks in the egg then in the flour mixture. Repeat this step again so you get a thick coating on the chicken.
5.
Transfer the coated chicken chunks to a fryer or deep pot with Vegetable Oil (as needed) set to 350 degrees F (180 degrees C).
6.
Deep fry for 8-10 minutes, or until golden and cooked through. Drain excess oil on a paper towel.
7.
Coat the fried chicken chunks in the orange syrup.
8.
To serve add White Rice (to taste) into a bowl and place orange chicken on top. Enjoy!
Nutrition Per Serving
CALORIES
1207
FAT
28.3 g
PROTEIN
108.8 g
CARBS
118.8 g
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