2 boneless, skinless chicken breasts, cut into small 1" x 1" cubes

1/2 cup cornstarch

1 1/2 cup all purpose flour

1 1/4 cup water

1 egg

2 tbsp. oil

8 cups oil for frying 

1 tbsp. Brass Ring Original

​

Orange Sauce:

1 tbsp. oil

1/2 tsp crushed red pepper flakes (could substitute 1/2 tsp Brass Ring Cajun)

3 cloves garlic, minced

1 tsp Brass Ring Medium (or Original)

1/4 cup sugar

1/4 cup brown sugar

1/4 cup orange juice

1/4 cup white vinegar

2 tbsp. soy sauce

2 tbsp. water

2 tbsp. cornstarch

​

Cut chicken, set aside.

​

Heat deep fryer to 350 F. (can use less oil in a wok, about 3 - 4 cups)

​

in a medium bowl, combine BR Original, cornstarch and flour. Add the egg, water and 2 tbsp. oil and mix until it reaches pancake batter consistency.

 

Add chicken to batter and chill for 30 mins.

 

Add chicken to hot oil and cook for 5 - 6 min or until done. Remove chicken and place on paper towel to dry.

​

Heat a pan over medium high heat and add the oil. Once oil is hot, add red pepper flakes and BR Medium and garlic. Sauté for 1 minute. Add the sugar and brown sugar, stirring to combine. Add orange juice and stir to combine. Add the vinegar and soy sauce, stirring to combine.

​

Mix cornstarch and water together and mix until smooth. Slowly add to sugar mixture, stirring while combining. Once you have a nice thick sauce, add chicken and flip or stir until all pieces coated. Sprinkle some sesame seeds on top and some Brass Ring Medium.