|We have really been on an Asian food kick lately...love to discover new Cuisines... this is perfect for a light meal, not heavy but very tasty, almost like a perfect spring meal!|
Cut 3/4 to 1lb of boneless chicken breast into cubes
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
In a bowl, add beaten egg white to chicken to coat. In a large bag add cornstarch and salt. Add chicken and egg white to bag. Shake chicken into the cornstarch and salt in the bag to coat. Refrigerate for 30 minutes.
Preheat a pan, (deep wok style or rounded bottom style fry pan). Heat 2 cups oil (Test the heat by placing a piece of chicken in the hot pan - it should float). Add the chicken cubes, and let cook until they just turn light in color but till your desired doness I like my chicken well done, recommended time is 45 seconds for me its more like 2 minutes. Quickly remove the chicken cubes, drain on paper towels.
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon grated orange zest
1 cup tightly packed brown sugar
1/2 teaspoon freshly minces ginger root (or 1/4 tsp powdered)
1 tsp minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons cornstarch mixed with 2 tablespoons water
Mix all ingredients, except cornstarch , in a sauce pan and bring to a boil, stirring occasionally. After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens.
Boil favorite style rice we prefer jasmine. Place on plate. Toss chicken in glaze, pour on top of rice and serve. Grate more fresh zest on top if you prefer...