I am not the potato chip person...that would be hubby:) I prefer to snack on 'real food'. Heck I'll snack on a half rack of ribs if I feel like it :) This is one of those things that works for me (If I'm feeling lazy, I guess I may grab a microwave popcorn) But right now it's cold outside and this dish is awesome for a cozy time at home. These are tender chicken pieces with a crunchy coating and a sauce with the perfect amount of tang! This dish is great with a dip for a share plate while chilling on the couch or it may serve as an entree with fluffy long grain rice. Also! Remember Superbowl is coming up! You know your friends are expecting the same ol' chips and salsa...so...wow them with something different ;)
INGREDIENTS
3 chicken breasts, diced
salt and pepper as desired
1 egg, beaten
canola oil for deepfrying
1 tbsp orange zest, freshly grated
fresh parsley, minced
Coating:
2 cups allpurpose flour
1 cup corn flour
1 tsp onion powder
1 tsp cayenne pepper*
1 tsp chili powder
1 tsp paprika
salt as desired
Orange sauce:
2 tbsp cornstarch
2 tbsp water
1 1/2 cup water
1 tablespoon soy sauce
2 cups sugar
1/2 cup orange juice
1/4 cup rice vinegar
pinch of salt
METHOD
Preheat a deepfryer with the oil to 350 degrees F or use a dutch pot and thermometer.
Mix all the coating ingredients together in a ziplock bag. Coat the chicken with the beaten egg then dredge the chicken with the coating mixture.
Fry the chicken pieces for about 6 mins and then drain on paper towels.
For the sauce: Mix the cornstarch with the 2 tbsp water and add to the other sauce ingredients in a saucepan. Stir thoroughly to prevent lumping and simmer about 6 minutes over medium heat till it thickens. Toss in the fried chicken pieces.
Sprinkle parsley and orange zest on top and serve hot.
YIELD: 3 - 5 servings
RECIPE NOTES
*for more heat, increase cayenne pepper