Ingredients

• 2 lbs Katie’s Best Chicken breast
• 2 eggs
• 2 teaspoons iodized salt
• 1 dash of black pepper
• Olive oil
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 bunch of green onion, for serving

Sauce

• 1 teaspoon olive oil
• 1 tablespoon garlic
• ½ teaspoon crushed red pepper
• 2 tablespoons minced ginger
• 2 tablespoons corn starch
• 3 tablespoons of rice wine
• 2 teaspoons sesame oil
• 5 tablespoons soy sauce
• 1/4 cup water
• 3/4 cup sugar
• 3/4 cup white vinegar
• Zest of 1 orange
• Juice from 1 orange

Cook Time: 35min

Cooking Instructions

1. Cut chicken into 1 inch cubes, set aside.
2. Combine eggs, salt, pepper and 1 tablespoon olive oil into a bowl and whisk.
3. In a separate bowl, add corn starch and flour and mix well.
4. In large frying pan or wok, heat olive oil at 380 degrees. If using an air fryer, set to 380 degrees and coat basket with olive oil spray.
5. Separating the chicken into 3 batches, dip the first batch of chicken in the egg mixture, then dredge in the flour mixture, and add to wok and fry for 4-5 minutes. If using an air fryer, cook for about 10 minutes. Ensure chicken is no longer pink inside. Once each batch is cooked thoroughly, remove from heat and set aside.
6. In a large pan, combine 1 teaspoon olive oil, garlic, crushed red pepper, and ginger and sauté on medium heat for 1 minute. Add cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, orange zest and orange juice. Bring to boil.
7. Add cooked chicken to pan of sauce and stir until well mixed. Garnish with green onion and serve over rice or steamed veggies!