By Ann Weaver
I’m typically not a big fan of dishes or desserts with orange in them, and the first time my mom was going to make it, I was very unsure. I was quite surprised to find that I liked it that evening, and it seems that it’s now well on its way to becoming a new family favorite!
Servings: 6. Cuisine: Asian.
Total time: About 45 minutes.
Tags: Main Dish, Dairy-free,
Ingredients:
2 pounds of chicken, diced into bite-sized pieces
½ a cup of flour
3 large eggs
2 & ½ cups of panko
breadcrumbs (you can use any other kind, but these will make the chicken crispy)
1 Tablespoon of light olive oil
1 & ½ Tablespoons of fresh ginger, minced
4 large cloves of garlic, minced
1/4 -1/2 a teaspoon of crushed red pepper flakes
1 Tablespoon of cornstarch
2 Tablespoons of rice wine vinegar
1 orange, zested and juiced separately
1 teaspoon of sesame oil
3 Tablespoons of soy sauce
10 Tablespoons of granulated sugar
10 Tablespoons of white vinegar
Directions:
Preheat oven to 400° F. Add panko to a food processor and pulse until the crumbs are smaller.
Place breadcrumbs in a bowl. In another bowl, whisk the eggs. Place flour in a large ziplock bag.
Add chicken pieces to the bag and seal it. Shake until all the chicken is covered completely with flour, then dip chicken pieces to egg mixture and thoroughly coat in egg.
Next, add chicken pieces to the breadcrumbs and coat. Grease a baking sheet, then place the chicken on it. Place in oven for 20-25 minutes.
While the chicken bakes, make the sauce. In a medium-sized pot, add the oil, ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds, or until fragrant.
Add all the rest of the ingredients and bring to a boil. Allow to thicken, whisking occasionally. Turn off heat and wait for chicken to finish baking.
When the chicken comes out, place in a bowl. Add sauce. Toss carefully and serve. Enjoy!
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