2 pounds boneless, chicken breast, cut into 2-inch chunks, 2 eggs, slightly beaten, 1/3 cup orange juice, 3 tablespoons low sodium soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon rice vinegar, 1 clove garlic, minced, 1 1/4 teaspoon paprika. 1/2 tablespoon crushed red pepper flakes, 1 1/2 teaspoon shredded orange peels, 6 tablespoons salted butter, 1 cup Panko breadcrumbs. Garnish with
In a bowl mix the eggs and orange juice. Pour the breadcrumbs, 1/4 teaspoon paprika, 1/4 teaspoon orange zest, 1/2 teaspoon salt, and 1/4 teaspoon sugar out on a plate. Add the chicken to the egg mixture then dreg through the breadcrumbs, set aside. Heat approximately 3 tablespoons of vegetable oil in the skillet. When the oil reaches 400 degrees add the chicken cook until golden brown. This takes about 5-minutes. Remove the chicken from the skillet. Add the orange juice, soy sauce, sugar, rice vinegar, pepper flakes, cornstarch, and remaining orange zest to the skillet and mix well, using a whisk. Continue to whisk until this mixture starts to thicken. Add the chicken back to the skillet and simmer for another 2-3 minutes, stir to ensure the chicken is coated with the orange juice sauce. Serve over steamed rice and garnish with pineapple chunks, green onions, green bell pepper, and white onion slices.
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