Ingredients: |
Ingredients: CHICKEN:
1 TBP soy sauce
1 TBP orange juice
1 tsp orange zest
1/2 tsp sesame oil
1 garlic clove, minced
4 (4-5 ounce) skinless, boneless chicken breasts or thighs
1/2 cup flour
2 eggs. lightly beaten
1 cup panko bread cumbs
paprika
salt and pepper
ORANGE SAUCE:
1 TBP cornstarch
1/2 cup rice vinegar
1/2 cup honey
3 TBP orange juice
1 tsp orange zest
1 TBP Thai chili-garlic sauce
1 TBP soy sauce
1 1/2 tsp sesame oil
1 TBP vegetable oil
2 garlic cloves, minced
SLAw:
1/3 cup kewpie mayo
1 TBP Dijon mustard
1/2 tsp sesame oil
1/4 tsp kosher salt
2 cups shredded green cabbage
1/4 cup shredded carrot
1/4 cup thinly sliced red onion
4 brioche buns
cilantro
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Directions: |
Directions:In a small plastic bag, combine the soy sauce, orange juice, orange zest, sesame oil, and garlic. Add the chicken and toss or smoosh around to coat well. Leave on the counter to marinate for one hour or in the fridge for up to 24 hours.
Place the four in one shallow bowl, the eggs in another, and the panko in a third bowl. Season the flour and eggs with pinches of paprika, salt, and pepper. Remove the chicken from the marinade and dip it in the flour (shake off the excess), then the egg (let the excess drip off back into the bowl), then into the panko, pressing down so the bread crumbs stick to the chicken. Let the chicken sit while you make the sauce and slaw.
In a bowl, dissolve the cornstarch in the vinegar, then stir in the honey, orange juice and zest, chili-garlic sauce, soy sauce, and sesame oil until the honey is dissolved. In a small saucepan, heat the vegetable oil over medium-low heat. Add the garlic and cook, stirring, until fragrant 1 to 2 minutes. Add teh sauce mixture, bring to a boil, reduce the heat to medium-low, and simmer until teh sauce thickens, 2 to 3 minutes. Cover to keep warm.
In a medium bowl, whisk the mayo, mustard, sesame oil, and salt in a bowl. Add the cabbage, carrot and onion, tossing to coat.
Heat 1/2 inch of oil in a large skillet over medium-high heat until very hot. Gently arrange cutlets in the skillet and fry until golden and crisp, 3 minutes per side. Drain.
Dip the fried cutlets in the sauce until well coated. Place on the bottom halves of the buns, pile with slaw and cilantro and serve. |
This recipe for Orange Chicken Fried-Chicken Sandwiches is from