This tangy takeout classic comes together in no time and is bursting with flavour. Try it alongside rice and steamed broccoli for a restaurant-inspired meal.
INGREDIENTS 4 SERVINGS
- 3 tablespoon (45 milliliter) orange juice
- 1 tablespoon (15 milliliter) minced fresh ginger
- 5 teaspoon (25 milliliter) minced fresh garlic, divided
- 1 1/2 tablespoon (22 milliliter) sesame oil
- 5 teaspoon (25 milliliter) Chinese cooking wine, divided
- 1 tablespoon (15 milliliter) cider vinegar, divided
- 1 pound (500 gram) boneless, skinless chicken breast, 1 inch (2.5 cm) cubed
- 2 egg whites
- 1/2 cup (125 milliliter) flour
- 1/2 cup (125 milliliter) cornstarch, divided
- 1/2 teaspoon (2 milliliter) baking powder
- 2 1/4 teaspoon (11 milliliter) Sea Salt Grinder
- 2/3 cup (150 milliliter) Liquid Honey Beehive
- 4 cup (1 liter) oil, for frying
- 1 In a large bowl, mix together orange juice, ginger, 1 tbsp (15 mL) garlic, sesame oil, 1 tbsp (15 mL) wine and ½ tbsp (7 mL) cider vinegar. Add chicken and toss to coat. Cover and refrigerate for at least 5 minutes.
- 2 To prepare the batter, in a large bowl, whisk the egg whites to soft peaks, and mix in the flour, 7 tbsp (100 mL) cornstarch, baking powder, ¼ tsp (1 mL) salt and ½ cup (125 mL) water. Mix until batter is smooth.
- 3 Put chicken cubes into batter, mix well, cover and refrigerate for 30 minutes.
- 4 For the sauce, in a pot, add 2 tsp (10 mL) garlic, honey, 2 tsp (10 mL) salt, 2 tsp (10 mL) cooking wine, ½ tbsp (7 mL) cider vinegar, ½ cup (125 mL) water and 2 tsp (10 mL) cornstarch; whisk to combine. Bring to boil, reduce heat and simmer 2 minutes, stirring constantly.
- 5 Heat up a wok with oil to deep fry. Gently drop in the battered chicken, one by one, and cook to an internal temperature of 165°F (74°C).
- 6 In a clean bowl, toss chicken and sauce together. Serve immediately.
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