3 boneless, skinless chicken breasts, cut into bite-size pieces
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup panko breadcrumbs
2 eggs, beaten
Oil for frying
1 1/2 cups water
1/4 cup apple cider vinegar
2 1/2 tablespoons soy sauce
3/4 cup orange marmalade
1/2 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Eric's Fried Rice
Toasted Sesame Seeds (optional)
Prepare Fried Rice and Toasted Sesame Seeds first.
Place the cornstarch, salt, and pepper in a shallow dish and combine. In a second shallow dish, beat the eggs. In a third shallow dish, pour panko breadcrumbs. Dredge the chicken pieces in the cornstarch, dip in egg, then coat in panko.
Heat oil over medium-high heat. In batches, cook chicken until the breading is a golden brown and the meat is cooked all the way through. Place chicken on a paper towel-lined plate.
In a large saucepan, combine 1 1/2 cup water, vinegar, soy sauce, marmalade, garlic, and red pepper flakes. Over medium heat, bring to a boil.
In a small bowl or glass, dissolve 3 tablespoons of cornstarch into 2 tablespoons of water. Slowly pour into sauce. Stir until sauce reaches the desired thickness.
Pour sauce over chicken and sprinkle with toasted sesame seeds (you don't have to do the sesame seeds, but Eric and I have discovered that they make everything better). Serve with fried rice.
|Arya sulking because she was exiled from the kitchen while we cooked.|
More Chicken Recipes:
Baked Garlic Chicken
Chicken Enchiladas with Fire-Roasted Tomatoes
Jalapeno Popper Chicken
Corn and Black Bean Skillet Chicken
Parmesan Chicken Casserole
Pizza Inspired Chicken