Chicken Marinade
2 Whole Chicken Breasts
½ tsp Salt
¼ tsp Black Pepper
2 TBSP (Half Orange) Fresh Orange Juice
Batter
⅓ Cup All purpose Flour
⅓ Cornstarch
2 Eggs
Sauce
¼ Cup Palm Sugar
1 TBSP Honey
1 tsp Brown Sugar
¼ Cup (1 ½ Oranges) Fresh Orange Juice
1 tsp Ginger (Grated)
3 Garlic Cloves (Minced)
4 TBSP Soy Sauce
2 tsp Orange Zest
2 TBSP White Vinegar
½ tsp Thai Chili Flakes
1.5 TBSP Cornstarch+1.5 TBSP Water (Slurry)
Garnish
Toasted Sesame Seeds
Scallions (Chopped)
Cut the chicken into ¼ inch slices and place in a bowl. Add the salt, pepper, and orange juice. Mix well until the chicken has absorbed all the liquid. Refrigerate and marinade for 30 minutes.
Prepare the batter. Combine the flour, cornstarch, and eggs. Stir continuously until the batter becomes a smooth silky texture.
Add the chicken to the batter and coat well.
In a large pot heat 4 inches of oil. Working in batches fry the chicken for 3-5 minutes. Remove the chicken and rest on a fry tray. Repeat until all the chicken is fried.
Place all the fried chicken pieces in the pot and double fry until the pieces become crispy. This step will give the chicken a nice golden brown color. Remove and set in a fry tray.
In a wok, heat a little bit of oil. Saute the garlic and ginger until fragrant.
Add in the orange juice, palm sugar, soy sauce, honey, brown sugar, dried chili flakes, and orange zest. Continue stirring until the sugar melts then mix in the vinegar.
Lower heat to a medium-low and add in the slurry. Combine well and adjust taste.
Once the sauce thickens turn off the heat. Toss in the chicken and mix until all the pieces are coated.
Serve immediately, garnish with scallions and sesame seeds.
