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Sweet and Spicy Asian Chicken

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Drink, Sauce, Fried

Tags: asian, deep fried, main course, medium difficulty, recipes for sauces and condiments, recipes using chicken breast, recipes using chile flake, recipes using cornmeal, recipes using granulated sugar, recipes using orange juice, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Spicy_Asian_Chicken)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASweet%20and%20Spicy%20Asian%20Chicken&oldid=4519025

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces
  • 3 eggs, beaten
  • Poultry Shake
  • Cornmeal
  • Oil for deep-frying
  • 2 tsp red pepper flakes
  • 1 tbsp soy sauce
  • ½ tbsp rice wine vinegar
  • 1 tbsp honey
  • ¼ cup frozen orange juice concentrate, heated to boiling
  • 1½ tsp granulated sugar

Directions

  1. Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.
  2. Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan.
  3. Combine remaining ingredients. Add chicken pieces and toss to coat.
  4. Serve warm.