Crispy deep-fried chicken coated in a batter, with a sweet, tangy and savory orange sauce.
TIME: 50 min
SERVING: 2 People
11ozChicken Breast Boneless Skinless, Cut Into ½ Inch Pieces
1pinchBlack Pepper(To Taste)
1tbspSweet Chili Sauce
1tsp1 Tsp Starch Diluted In 3 Tsp Water
In a large bowl, combine starch, egg, white wine, water black pepper and chicken, coat chicken pieces thoroughly. Marinate for 30 minutes.
In a large skillet over high heat, heat oil to 150-180 °C / 300-350 °F, deep fry chicken until golden brown, take out and drain oil.
In another skillet, add orange zest, water, sugar, rice vinegar, soy sauce, honey, sweet chili sauce, salt, cornstarch and water; stir quickly, and let it simmering until thickened.
Add chicken and some red and green bell peppers. Stir to mix well.
To get crispy chicken, maintain the oil temperature as close as possible to 350°F. Any lower and the chicken will be greasy. Any higher and the outside will crisp up too quickly before the inside is done. Also avoid crowding the pot/deep fryer.