Vegetable oil, for deep frying
4 boneless chicken breasts (you can use dark meat)
3 eggs
2 ts cayenne pepper
Salt & freshly ground black pepper
1 cup all-purpose flour
¼ cup plus 2 TB cornstarch
1 – 1 ½ cups of panko crumbs
Sauce:
1 large orange, zested
1 ¼ cups orange juice (with pulp is best)
½ cup dark brown sugar
3-4 TB plum sauce
1 stick of unsalted butter
2 ts hot pepper flakes
2 TB Worcestershire sauce
1 – 2 TB cornstarch
1 red bell pepper, cut into small strips
¼ - ½ cup of sweet & spicy pecans (I found at Trader Joe’s)
In a large pot/wok, pour a bottle of vegetable oil/sunflower/canola oil to fill about 1/3 of your pot full. Heat the pot over medium heat until oil reaches 350 degrees F ( use a thrmonato if you have one, but be careful not to bur yourself)
Cut chicken into smaller pieces as desired.
In a large bowl, whisk Eggs, Cayenne Pepper, Salt & Black Pepper, & then set aside for later. In another large bowl mix Flour, Cornstarch, Salt & Pepper, & also set aside for later.
In a medium bowl put the panko crumbs in ( These can be hard to find, so try an Asian store).
Dip the chicken into the mixture in batches, first in the egg mixture you set aside, & then into the flour mixture & shake to coat ( remember the ol' Shake & bake meals your mom use to make with the spices and teh plastic baggie?). Then coat in the panko crumbs, making sure to thoroughly coat them. Place on a try in preparation for frying ( not the funnest or most healthy part of the recipe).
Prepare sauce in a large sauté pan, melt 6 TB of butter, then add orange zest, orange juice, dark brown sugar, hot pepper flakes & Worcestershire. Stir everything, bring to a boil, reduce heat & add 3-4 TB of plum sauce, bring to a boil again & add the cornstarch. Stir thoroughly , and make sure the cornstarch dissolves. Simmer a few minutes or longer till it's thickened appropriately. Add the last 2 TB of butter, stir until it's all melted.
Place chicken in hot oil, enjoy being burned and fry everything until it's golden brown & crispy ( Depending on how you like it, as I amnot a huge fan of extra crispy). Transfer the now fried/battered chicken anotehr plate and cover with paper towels to absorb some of the excess greese ( this is not healthy at all so you want to get as much of it as possible).
Add the cooked chicken to the sauté pan with the sauce & mix until everything is evenly coated. Then add red pepper strips & pecans, mix everything again and serve with white sticky rice ( I am horrible at making rice so I always use instant, but I am sure youc an do better). Enjoy!