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Sweet and Spicy Asian Chicken
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Sign inAllergens named in the ingredients: Eggs, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces
- 3 eggs, beaten
- Poultry Shake
- Cornmeal
- Oil for deep-frying
- 2 tsp red pepper flakes
- 1 tbsp soy sauce
- ½ tbsp rice wine vinegar
- 1 tbsp honey
- ¼ cup frozen orange juice concentrate, heated to boiling
- 1½ tsp granulated sugar
Method
- Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.
- Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan.
- Combine remaining ingredients. Add chicken pieces and toss to coat.
- Serve warm.