October 6 2020 | 6:20 AM
Posted in MAIN COURSE category by DemondMullen
Ingredients: Chicken Breast, SWEEETHEAT St Louis BBQ Sauce, Chicken Broth, Eggs, Cornstarch, Vegetable Oil, Orange Juice, Orange Zest, Garlic, Ground Ginger
SWEEETHEAT Orange Chicken
SWEEETHEAT Sauces and Rubs tagline, “It’s Not Just BBQ”, is on full display with this recipe. We put a SWEEETHEAT twist on a popular chinese dish. For the marinade, we combined our Sweeet St Louis bbq sauce, a rice wine vinegar based sauce that contains brown sugar, mirin, sriracha, Adobe chipotles and swan soy sauce, with orange juice and chicken broth. When you have a taste for orange chicken now you can make it at home; order/buy a bottle of SWEEETHEAT St Louis and follow this recipe.
SWEEETHEAT Orange Chicken
Ingredients
- 1 1/2 Pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 Cup & 2 Tablespoon cornstarch
- 2 Large Eggs
- 1 Cup Vegetable Oil
Marinade
- 1 Cup SWEEETHEAT St Louis BBQ Sauce
- 1 Cup Chicken Broth
- 1/2 Cup Orange Juice
- 2 Cloves Garlic, Minced
- 1 Tablespoon Orange Zest
- 1/4 Teaspoon Ground Ginger
Instructions
- To make the marinade, whisk together SWEEET St Louis bbq sauce, chicken broth, orange juice, garlic, orange zest and ginger in a large bowl.
- In a large container, combine chicken and 2/3 cup of the marinade. Marinate for at least 30 minutes.
- Drain the chicken from the marinade, discarding the marinade.
- Heat the remaining marinade in a medium saucepan over medium heat; bring to a boil
- Combine 2 tablespoons cornstarch and 2 tablespoons of water.
- Mix together and add to heated marinade. Cook, stirring frequently, until its thick. This takes about 1-2 minutes; keep warm.
- Taking 1 piece at a time, dip the chicken into the eggs, then dip in the remaining 1 cup of cornstarch. Press to coat. Set aside.
- Heat vegetable oil in a large sauce pan.
- Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Toss chicken into thickened marinade.
- Serve on top of rice and garnish.
