Deep Fried Chicken Cubes
2 Pounds Boneless Chicken Pieces, Skinned
1 Egg
1 ½ tsp Salt
1 tsp White Pepper
1 tbsp Cooking Oil
½ cup Corn Starch
¼ cup Flour
Preheat deep-fryer to 375 degrees.
Cut chicken pieces into 2-inch squares and place in a large bowl. Stir in Egg, Salt, White Pepper and oil. Mix well.
In a separate bowl, mix Corn Starch and Flour. Toss small batches of chicken pieces in dry mix bowl to coat. Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough. Place chicken directly on paper towels to drain. Set aside, once complete.
Orange Chicken Sauce
1 ½ tbsp Soy Sauce
1 ½ tbsp Water
5 tbsp Sugar
5 tbsp White Vinigar
Mix all ingredients and set aside.
Stir Fry
¼ cup Water
1 tbsp Corn Starch
1 tbsp Oil
1 tbsp Minced Garlic
1 tbsp Minced Ginger Root
1 dash Crushed Chillis
¼ cup Chopped Green Onions
1 tbsp Rice Wine
1 tsp Sesame Oil
1 Orange Zest
In a small bowl, whisk together Water and Corn Starch and set aside.
In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger. Stir Fry until fragrant. Add Crushed Chillis and Green Onions. Add Rice Wine, continuing to stir for 3 seconds. Add Orange Chicken Sauce, bringing to a boil. Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes. Once all chicken is coated, add Sesame Oil and Orange Zest. Stir for 10 seconds and serve immediately.
