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For Chicken

2 lb Chicken Breast
1.5 cups of Flour
1/2 cup of corn starch
TBSP of Salt and Pepper
1 egg
2 TBSP Olive Oil
1.5 cups of water

Sauce

1 cup orange juice
4 TBSP sugar
1/2 rice vinegar
4 TBSP soy sauce
TBSP ginger
6 garlic cloves (minced)
4 tbsp water (For slurry)
1 orange (for zest)
3-4 tbsp corn starch (for slurry)
scallions (green onions) (for garnish)
1-3 Fresno pepper (these are spicy)

Instructions:

Cut your chicken into 1in cubs and mix together your flour, corn starch, water, salt, pepper, egg, and oil. Once at a pancake batter consistency, mix in your chicken and let sit for 30 minutes. From there deep fry in small batches for 5-6 minutes or until golden brown.

For the sauce, saute your Fresno peppers for 1 minute before throwing in garlic and ginger for 30 seconds. Then sprinkle in your sugar and dissolve with the orange juice. Once mixed, add in soy sauce and rice vinegar before slightly reducing. Then add in your orange zest. Add in your corn starch slurry and wait for sauce to thicken. Garnish with Sesame seed and green onion.



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