Sweet and Spicy Asian Chicken
Sweet and Spicy Asian Chicken pairs crisp cornmeal-crusted nuggets with a glaze made from orange juice concentrate, honey, and soy sauce. The cornmeal gives a sandier, crunchier shell than flour does, and it holds up when the hot glaze goes on. Boiling the concentrate lets the sugar dissolve, so the sauce clings instead of pooling. Red pepper flakes add steady heat that cuts the sweetness.
Instructions
Dip the chicken pieces in the beaten eggs. Season them generously with poultry shake, coat them in cornmeal, and set them on a plate to rest for 2 to 3 minutes.
While the chicken rests, heat the frying oil to 350°F.
Fry the chicken in batches if the pot is crowded. Each piece is done when the outside is golden brown and crisp, the juices run clear, and the inside reaches 165°F.
Lift the pieces out and drain them on a cooling rack set over a half-sheet pan.
In a large bowl, stir together the red pepper flakes, soy sauce, rice wine vinegar, honey, boiling orange juice concentrate, and sugar.
Add the fried chicken to the bowl and toss until every piece is coated. Serve warm.
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