10 oz boneless chicken breast cut into bite-sized cubes
Oil for deep-frying
1 tablespoon cooking oil
2 cloves garlic minced
Orange slices for garnishing
White sesame for garnishing


1/4 cup orange juice
1/2 teaspoon orange zest
1 tablespoon Rooster brand Huy Fong Garlic Chili Sauce optional
3 tablespoons chicken broth
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon Apple cider vinegar red wine or Chinese white vinegar
1 teaspoon corn starch
1 pinch salt

1 egg white
1/2 cup all-purpose flour sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/3 cup water ice cold
1 tablespoon cooking oil
1 pinch salt


In a bowl, mix all the ingredients for the Orange Sauce together. Whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat well and set aside.

Heat up a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok or skillet. Deep-fry until the chicken pieces turn golden brown and become crispy. Remove using a strainer and drain on paper towels.
Transfer the deep-frying oil to a container and keep 1 tablespoon in the wok or skillet. Add the garlic and stir fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. Toss in the deep-fried chicken, stir to combine well. Dish out, garnish with orange slices, top with white sesame and serve immediately with steamed rice.

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