Ingredients
1 kilo of skinless, boneless chicken breast, cut into bite-sized pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
1/4 tsp all-purpose flour
1/2 tsp plus 1 tbsp cornstarch 1
1/2 tsp orange juice 1/4 tsp
brown sugar
2 tbsp soy sauce 2 tbsp rice vinegar
2 cloves
garlic, minced
1/2 tsp chopped fresh ginger
1/4 tsp crushed red pepper
2 tbsp toasted sesame oil
Chopped scallions and toasted sesame seeds, for serving
How to:
Pat the chicken dry with paper towels, place in a bowl, and season with salt and black pepper.
In another bowl, beat the eggs, and in a third bowl, mix the flour and 1/2 cup cornstarch.Brush the chicken with the egg, then coat with the flour mixture, shaking off any excess.
Coat the air fryer basket with cooking spray. Working in batches, place the chicken in a single layer in the basket, spray with cooking spray, and bake at 400 degrees F (200 degrees C), about 10 minutes. Transfer the chicken to a large bowl.
In a bowl, combine the orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tablespoon cornstarch.
Heat a little oil in a small saucepan and sauté the garlic, ginger and red pepper flakes, stirring, until fragrant, about 2 minutes.
Add the orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and reduced slightly, about 10 minutes. Add the oil and mix well.
Pour the orange sauce over the chicken and mix to coat. Garnish with the spring onions and sesame seeds.
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