35 min
6
Servings
Ingredients
1
lb
boneless, skinless chicken thighs
(cut into 2 inch pieces; beef sirloin can be substituted)
1
clove
garlic
(minced)
1
tsp
ginger
(minced)
shoyu
1
tsp
pepper
1
pkg
Hawaiian Sun Powdered Passion Orange Drink Mix
1 1/2
cup
water
2
Tbsp
rice vinegar
1 1/2
cup
potato starch
(katakuriko)
cooking oil
Prep Time:
35 min
Total Time:
35 min
Instructions
In a bowl, marinate chicken pieces with garlic, ginger, ½ teaspoon shoyu and ½ teaspoon pepper for 20 minutes. In a small saucepan, heat Hawaiian Sun Powdered Passion Orange Drink Mix with water, 2 tablespoons shoyu, and rice vinegar. Bring to a boil, and let sauce reduce for about 5 minutes, then thicken by stirring in potato starch and water mix. Set aside and keep on a low simmer
Pour potato starch into a Ziploc bag, then toss marinated chicken in the potato starch. Heat the cooking oil, and fry chicken on medium-high heat until golden brown, then drain. Immediately after draining, toss and coat the chicken pieces with the Passion Orange sauce.
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Source:
Chef Joanne Chang
