It’s an easy recipe, served in less than 30 minutes.
- 2 large eggwhites
- 1/4 cup cornstarch
- 1/4 cup sesame seeds
- 1 tsp salt
- 500g chicken breast cut in cubes
- 1/4 cup vegetable oil
- 4 scallion trimmed and sliced
- 1 cup fresh orange
- 1 tbsp sugar
- 2 tbsp soya sauce
In a large bowl, whisk together egg whites, cornstarch, sesame seeds and salt until you get frothy and fluffy batter.
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating.
Add the chicken and toss to coat.
Heat 1/4 cup vegetable oil in a large nonstick pan over medium-high heat.
Cook chicken until golden and crisp, 2 to 3 minutes per side. Work in several batches, you don’t want your chicken to be cluttered.
Transfer to a paper towel-lined plate to drain excess oil.
Wipe the pan with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until a bit thick about 4 to 5 minutes.
Put chicken in sauce and add scallions.
Cook until heated through and coated with sauce, about 1 minute.
You can serve it like this or pair it with steamed rice.
Damn it’s so delicious! the sauce has so much flavor.
I am a fan of asian cuisine and my husband prefers the italian one, i felt flattered when he said, “this is a very delicious dish you have to make it more often, thumbs up”!