Crispy Orange Chicken

I borrowed this recipe from one of my blogging friends, Mary Beth at Dunkin Cooking The Semi-Homemade Way and it was a huge hit!  The homegirlz fussed at me when they went looking for leftovers for lunch the next day and there were none.

Next time I make this, I will have to double up on the chicken because they just could get enough.  I also cranked up the garlic a little bit.  This is definitely earned a spot in our rotation.

Cube three boneless, skinless chicken breasts and season with salt and pepper, reserve.  Using a shallow dish, slightly beat one egg and combine with 1 tablespoon of vegetable oil.  Add cubed chicken to egg and oil mixture.  Toss to evenly coat chicken.  In another shallow dish, combine 1 cup of flour, 1 teaspoon of cornstarch, 1/2 teaspoon salt and 1/2 teaspoon black pepper. 

Dredge the chicken cubes through the flour cornstarch mixture and cook in a fryer or deep skillet at 375 degrees.

Cook until golden brown and drain on a paper towel lined plate.

While the chicken is cooking, let's make the sauce.  In a sauce pan over medium-high heat, saute 1 tablespoon minced garlic in 1 tablespoon of vegetable oil for about one minute. Then add in 1 cup of orange juice, 1 cup of hoisin sauce, 1/4 cup of sugar, 1 teaspoon sesame seeds and a pinch of cayenne.  Bring sauce to a boil and cook for 3 minutes.  Turn heat down to simmer and reduce until thick.  Stir to make sure sauce is not burning.   I added about 1/2 teaspoon of orange zest to the sauce for a little added flavor.

I decided to keep the sauce a little thinner.  We served it over jasmine rice as Mary Beth suggested and garnished with sliced scallions.