For Chicken:
1½ lb chicken thighs, boneless & skinless, cut into large chunks
1 pc egg white
½ cup all-purpose flour
⅓ cup cornstarch
5 cups vegetable oil, (up to 8 cups)
salt and ground black pepper, to season
For Orange Cinnamon Glaze:
½ cup soy sauce
½ cup distilled white vinegar
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tsp chili flakes
1 tbsp cornstarch, dissolved in 1 tablespoon of water
4 tbsp honey
2 tsp ground cinnamon
orange zest, (from 1 orange)
orange juice, (from 1 orange)
orange segments, (from 1 orange), preferably seedless
salt and ground black pepper, to taste
To Serve:
1 oz orange segment, per serving
1 cup rice, per serving
For Garnish:
¼ tsp green onions, per serving
In a large mixing bowl, add the chicken thighs, egg white, flour, and cornstarch.
Season with salt and pepper, then toss to coat evenly. Set aside.
Prepare your oil ready for deep frying, and a basket lined with paper towels.
Deep fry your chicken in batches, then drain them into your lined basket. Set aside in a warm area.
In a saucepot, combine soy sauce, vinegar, ginger, garlic, chili flakes, and orange juice. Bring to a boil.
Reduce to a simmer and continue simmering until reduced by ¼ its original content, roughly 5 to 7 minutes.
Add the cornstarch slurry, stir to combine, and simmer briefly until there is no starchy taste, roughly 5 to 7 minutes.
Add honey, ground cinnamon, orange zest, and fried chicken. Stir to combine.
Season to taste with salt and pepper. Adjust accordingly, then add half of your orange segments. Toss until all are coated evenly.
Serve with steamed rice. Garnish with your remaining orange segments and cilantro or green onions.
Sugar: 15g
:
Calcium: 44mg
Calories: 595kcal
Carbohydrates: 66g
Cholesterol: 133mg
Fat: 23g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 5g
Potassium: 420mg
Protein: 29g
Saturated Fat: 6g
Sodium: 1406mg
Trans Fat: 1g
Vitamin A: 122IU
Vitamin C: 4mg
