Dinner
Plumcot Farro Salad
50 min
Ingredients:
For chicken
2 lbs chicken breasts, cubed into 1-inch pieces1 egg
1 1/2 tsp. of salt
1/4 tsp. of black pepper
6 tbsp. of canola oil
1/2 cup of cornstarch
1/4 cup of flour
For sauce
zest of 2 satsumasjuice of 2 satsumas
2 garlic cloves, minced
1 tbsp. of ginger, grated
1 tbsp. of sriracha
1 tbsp. of corn starch
1 tsp. of sesame oil
3 tbsp. of soy sauce
3 tbsp. of white wine vinegar
1 tbsp. of rice wine vinegar
10 tbsp. of granulated sugar
1/4 cup of 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.
Step 3
In a separate bowl, whisk together flour and cornstarch. Drench chicken pieces in egg mixture and then coat in flour mixture.
Step 4
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 to 4 minutes or until golden and cooked through. Transfer chicken to a cooling rack and repeat until all chicken is fried.
Step 5
Add satsuma orange sauce to empty wok and bring to a boil. Turn off the heat and toss cooked chicken until well coated.
