Into a sauce pan over medium heat add
Water (1 cup)
Rice Wine (1 Tbsp)
Distilled White Vinegar (1/4 cup)
Sesame Oil (1/2 tsp)
Soy Sauce (3 Tbsp)
, zest of the
Granulated Sugar (1 Tbsp)
Corn Flour (1 tsp)
. Whisk well and bring to a boil then reduce the heat and simmer for 20 minutes.
Boneless, Skinless Chicken Thighs (1 lb)
into 1-inch pieces.
in one bowl, and in another bowl, mix
All-Purpose Flour (1/4 cup)
Corn Flour (1/2 cup)
Salt (1/2 tsp)
Ground Black Pepper (1 pinch)
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.
Transfer the coated chicken chunks to a fryer or deep pot with
Vegetable Oil (as needed)
set to 350 degrees F (180 degrees C).
Deep fry for 8-10 minutes, or until golden and cooked through. Drain excess oil on a paper towel.
Coat the fried chicken chunks in the orange syrup.
To serve add
White Rice (to taste)
into a bowl and place orange chicken on top. Enjoy!