2 boneless, skinless chicken breasts 1/4 teaspoon salt 1/3 cup flour 1/4 cup corn starch 1/2 teaspoon baking powder 1 egg 3 cups oil, divided 1/3 cup cold water 3/4 cup Ying’s Orange Sauce
1. Cut chicken breast into 1 inch cubes, and stir in salt. Mix well.
2. Combine flour, corn starch, baking powder, egg, 1 1/2 Tbs oil and cold water. Mix well and pour over chicken.
3. Deep fry coated chicken in 3 cups hot oil in a wok on medium high heat until golden brown. Drain (for extra crispy, turn up heat on high and refry chicken quickly, then drain again).
4. In a sauce pan, heat Ying’s Orange Sauce until it starts bubbling, add fried chicken and stir to coat.