Dinner
Plumcot Farro Salad
50 min
Ingredients:
For chicken
2 lbs chicken breasts, cubed into 1-inch pieces1 egg
1 1/2 tsp. salt
1/4 tsp. black pepper
6 tbsp. canola oil
1/2 cup cornstarch
1/4 cup flour
For sauce
Zest of 2 satsumasJuice of 2 satsumas
2 cloves garlic, minced
1 tbsp. grated ginger
1 tbsp. sriracha
1 tbsp. corn starch
1 tsp. sesame oil
3 tbsp. soy sauce
3 tbsp. white wine vinegar
1 tbsp. rice wine vinegar
10 tbsp. granulated sugar
1/4 cup water
Steps:
Step 1
In a medium bowl, combine all sauce ingredients. Whisk well until the mixture is smooth. Set sauce aside.
Step 2
In a large bowl, whisk together egg, salt and pepper. In a separate bowl, whisk together flour and cornstarch. Dredge chicken pieces in egg mixture and then flour mixture.
Step 3
Heat a large wok or cast-iron skillet with 6 tablespoons of oil. Cook chicken in a few batches so the pan does not become overcrowded. Fry dredged chicken pieces for 3-4 minutes or until golden and cooked through. Transfer chicken to a cooling rack and repeat until all chicken is fried.
Step 4
Add satsuma orange sauce to empty wok and bring to a boil. Turn off the heat and toss cooked chicken until well coated.
