Ingredients:
3 lg chicken breasts cut into ¾ inch pieces
1 ½ cups cornstarch
2 eggs whisked
Peanut Oil
2 T soy sauce
juice from 2 Ojai Pixie tangerines (or other tangerine or orange)
2 t toasted sesame oil
pinch of chili flakes
Sauce
2 T soy sauce
juice from 2 Ojai Pixie tangerines (or other tangerine or orange)
2 T brown sugar
2 T grated fresh garlic
2 T grated fresh ginger
2 t toasted sesame oil
pinch of chili flakes
Maldon salt and sesame seeds (to finish)
Serve with steamed broccoli and jasmine rice.
Instructions:
Place chicken and marinade ingredients in a covered dish or Ziplock freezer bag and marinate in the refrigerator for about 2 hours. Meanwhile, whisk the ingredients for your sauce together and place that on the side. Then place your cornstarch in a pie pan or something similar and do the same with your whisked egg mixture.
Place your sauce ingredients in a sauce pan and heat over medium stirring frequently until the sauce has reduced a bit and becomes syrupy. Set aside.
When you are ready to fry, heat your oil in a wok or dutch oven to 350 degrees. Meanwhile remove your chicken from the marinade and shake off excess marinade. Toss in the egg mixture and then in the cornstarch. In 4 or so batches fry chicken until golden brown, taking care not to overcrowd. Then using a spider, remove the chicken to drain on paper towels until you have finished the chicken.
Once you have finished the chicken, warm your sauce and add your chicken into a bowl and toss lightly with the sauce. Then carefully arrange the chicken on the middle of a platter surrounded by broccolini and then finish with the leftover sauce from the pan. Sprinkle with Maldon and sesame seeds. Serve immediately with steamed jasmine rice.
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