I use the same chicken from the pineapple chicken recipe, but I will post it here.
Chicken Marinade
1-2 Chicken Breasts
2 Tbsp Soy Sauce
1 Egg
1/4 tsp. Pepper
Later add
3 Tbsp Flour
3 Tbsp Cornstarch
Oil to Fry
Sauce
1 Tbsp Oil
1/4 tsp Chili flakes
1 Tbsp Garlic, minced
1/4 C Sugar
1/4 C Brown Sugar
1/4 C Orange Juice
1/4 C White Vinegar
2 Tbsp Soy Sauce
2 Tbsp Water
2 Tbsp Cornstarch
Optional 1/4 tsp ginger (add with garlic) & 1 tsp Sesame oil for the top
Cut chicken into small bite size pieces and put into ziplock bag with the marinade ingredients. Mix it around with your fingers on the outside of the bag. Refrigerate and let marinade for at least 2 hours. When you are ready to cook add the flour and cornstarch to the bag. Mix it again. This will make a thick batter.
Heat up oil in pan or wok to fry the chicken pieces. Heat the chicken pieces until they are golden brown about 5-7 minutes. Remove chicken.
In another pot, add 1 Tbsp oil and let it get warm. Then add the garlic and chili flakes. Cook for 30 seconds stirring the pot. Add the sugar and brown sugar and stir them in. Then add the orange juice. Allow the sugars to begin to dissolve in the liquid. Stir occasionally. Add in vinegar and soy sauce and stir. Then in a different bowl add the water and cornstarch together and whisk to combine. Then add the mixture to the pot of ingredients. Cook the sauce until it thickens and resembles a thickness of maple syrup. Serve on top of your chicken.
