Sweet Fried Chicken Breasts with Green Onions, Rice Wine, and Orange Zest
Main Dishes • Chinese
Description
Sweet Fried Chicken Breasts with Green Onions, Rice Wine, and Orange Zest
Ingredients
- Chicken fillet 30 oz
- Egg white 1 piece
- Salt 1½ teaspoons
- White Pepper (whole) to taste
- Olive Oil 2 cups
- Corn Starch ½ cup
- Wheat Flour ¼ cup
- Grated Ginger Root 1 tablespoon
- Minced garlic 1 teaspoon
- Chili Flakes ½ teaspoon
- Scallions 0 oz
- Rice Sweet Wine 2 tablespoons
- Water 0.3 cups
- Sesame Oil ½ teaspoon
- Soy Sauce 1½ tablespoons
- Sugar 5 tablespoons
- Champagne Vinegar 5 tablespoons
- Orange zest 1 piece
Step-by-Step Guide
Step 1
For the sauce, mix the grated zest of 1 orange with sesame oil, soy sauce, water (1½ tablespoons), sugar, and vinegar.
Step 2
Cut the chicken breasts into small pieces (one bite size) and place them in a large bowl.
Step 3
In a small container, whisk the egg with salt, pepper, and 1 tablespoon of olive oil.
Step 4
Pour the egg mixture over the chicken breasts and mix thoroughly.
Step 5
In another container, mix the cornstarch with the flour and coat the chicken pieces in this mixture.
Step 6
Heat the oil for frying in a wok or deep fryer to 355°F.
Step 7
Fry the chicken pieces in small batches until golden and crispy (about 3-4 minutes per batch). Use a slotted spoon to transfer the fried chicken to paper towels.
Step 8
Wash the wok and heat it over high heat (15 seconds). Then add 1 tablespoon of olive oil, ginger, and garlic, and sauté for 10 seconds. Next, add the green onions and chili (flakes or coarsely ground) and pour in the rice wine. Quickly stir (3 seconds), add the previously prepared sauce with orange zest, and bring the mixture to a boil.
Step 9
Add the fried chicken pieces to the wok and mix thoroughly.
Step 10
Mix a little cornstarch (1 tablespoon) with 2 tablespoons of water and add it to the chicken. Stir well, and when the sauce thickens slightly, remove from heat.
Step 11
Serve hot with boiled jasmine rice.
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