Ingredients


  • 2 large eggs
  • 1/4 Cup flour
  • 1/2 Cup plus 1 Tablespoon cornstarch, divided
  • Salt
  • Black pepper
  • 1 kg boneless, skinless chicken breasts, cut into bite size pieces
  • 1 Teaspoon oil, plus more for frying
  • 2 Cloves garlic, finely chopped
  • 1/2 Teaspoon finely chopped and peeled ginger
  • 1/2 Teaspoon crushed red pepper flakes
  • 2/3 Cup fresh orange juice
  • 2 Tablespoon barbeque sauce
  • 2 Tablespoon soy sauce
  • 2 Tablespoon sweet chili sauce
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon brown sugar
  • 1 tablespoon of lemon juice
  • Cooked white rice, for serving


Method 

  • In a shallow bowl, beat the 2 eggs until blended.
  • In another shallow bowl, mix flour and a ½ Cup cornstarch

Season with salt and pepper to flour mixture

  • Coat chicken in egg then toss in flour mixture, and tap off any excess flour.
  • In a large deep pan, pour oil to a depth of 8cm (enough for shallow frying.
  • Allow for the oil to get hot
  • Add the chicken and fry until golden brown
  • Drain on a paper towel
  • In sauce pan on medium heat add 1 tablespoon oil, garlic, ginger and red pepper.
  • Cook until fragrant (+/- 2 minutes)
  • Add in orange juice, barbeque sauce, soy sauce, chilli sauce, apple cider vinegar, brown sugar and lemon juice
  • • Whisk together and allow to simmer
  • In a small bowl whisk 1 tablespoon of cornstarch with 2 tablespoon water
  • • Slowly stir into sauce to thicken and simmer until thick and syrupy
  • Place chicken on platter, pour sauce over the chicken and toss
  • Serve with rice and enjoy.