Cookbook:Sweet and Spicy Asian Chicken

Sweet and Spicy Asian Chicken
Category	Meat recipes
Difficulty

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Ingredients

• 4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces
• 3 eggs, beaten
• Poultry Shake
• Cornmeal
• Oil for deep-frying
• 2 tsp red pepper flakes
• 1 tbsp soy sauce
• ½ tbsp rice wine vinegar
• 1 tbsp honey
• ¼ cup frozen orange juice concentrate, heated to boiling
• 1½ tsp granulated sugar

Procedure

1. 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.
2. 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.
3. Combine remaining ingredients. Add chicken pieces and toss to coat.
4. Serve warm.