Description
If you love Chinese takeout, but don’t love not knowing what goes into your food, you are in luck! This take-out fake out has all of the flavor, and you know exactly what goes into it!
Scale
Ingredients
Sauce
- 1/4 cup butter
- 1/4 cup chicken broth
- 4 tablespoons pineapple-orange juice
- 2 tablespoons soy sauce
- 1 tablespoon grated onion
- 1 tablespoon brown sugar
- 1/4 teaspoon ginger
- dash of cardamom
- salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1 1/4 lb boneless, skinless chicken thighs, cubed
- 1/2 cup all-purpose flour
- salt and pepper, to taste
- 1 egg
- vegetable oil
- Rice, for serving
- sliced green onions, for topping
Instructions
- Melt the butter in a small saucepan. Stir in the chicken broth, juice, soy sauce, onion, brown sugar, ginger and cardamom. Season with salt and pepper. Cook over medium heat until it comes to a gentle boil. Let it cook for about 5 minutes.
- In a small bowl, whisk together the cornstarch and the water. Add the cornstarch mixture to the sauce and cook just until the sauce starts to thicken up. (This will probably happen very quickly.) Remove the sauce from the heat.
- Meanwhile, pour a layer of vegetable oil into a large saute pan and warm over medium heat. Add the flour to a shallow dish and season with salt and pepper. Add the egg to another shallow pan and add about a teaspoon of water. Lightly whisk.
- Working in 3-4 batches, take some of the chicken and dip it in the egg mixture. Allow some of the egg to drip off, and put the chicken in the flour mixture to coat. Use tongs to transfer the chicken to the hot oil and pan fry, turning as necessary, until the chicken is golden brown and cooked through. Remove to a paper towel lined plate. Repeat with the remaining chicken, adding more oil as necessary.
- Put all of the cooked chicken into a large bowl. Pour the sauce over the top and stir to coat the chicken. Serve over rice and top with sliced green onions.
Recipe Notes:
*feel free to use orange juice or pineapple juice. I had a mix of the two on hand, so that is what I used.
*I love chicken thighs (I think they have more flavor) but boneless, skinless chicken breasts will work here, too.