NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, boneless, skinless halves; 16 ounces; cut into 1½-inch pieces4
- egg, beaten3
- poultry shake
- cornmeal
- oil, for deep-frying
- red pepper flakes2 tsp
- soy sauce1 tbsp
- rice vinegar1/2 tbsp
- honey1 tbsp
- orange juice concentrate, frozen, heated to boiling1/4 cup
- granulated sugar1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.
Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan.
Combine remaining ingredients. Add chicken pieces and toss to coat.
Serve warm.