PAGODA® Egg Rolls with Sweet & Sour Chicken

Cook the PAGODA® White Meat Chicken Egg Roll (1 pckg) according to directions on the package.

Mix the Water (4 Tbsp) and Corn Starch (4 Tbsp) in a bowl and set aside. It should be a white color, resembling milk. This is your thickening slurry.

Add Granulated Sugar (1 cup), Ketchup (1/2 cup), Pineapple Juice (1/2 cup), Orange (1), Distilled White Vinegar (4 Tbsp), Soy Sauce (2 Tbsp), Fresh Ginger (2 tsp), Garlic (2 tsp) and Simply Organic® Red Chili Peppers (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.

Cut the Chicken Tenders (1 lb) into bite-size pieces.

Set up your dipping station by whisking the Eggland's Best Classic White Eggs (2) in a bowl and mixing the Corn Starch (4 Tbsp) and All-Purpose Flour (4 Tbsp) and putting on a plate.

Heat the Vegetable Oil (4 Tbsp) 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.

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 Scallion (1 handful).

Serve over brown rice or eat plain. Enjoy!