Low-Calorie Orange Chicken Sandwich

32 mins
Serves 1
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Directions

  1. 1Prepare the chicken by seasoning it with salt and pepper. Set up a breading station with a bowl of beaten egg and another bowl with flour and cornstarch mixed together. Dip each piece of chicken in the egg and then coat it in the flour-cornstarch mixture.
  2. 2Fry the chicken in batches in a pan with oil until golden and crispy (about 5-6 minutes). Drain on paper towels.
  3. 3Make the orange sauce by combining orange juice, orange zest, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small pot. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens (about 1-2 minutes).
  4. 4Toss the fried chicken in the orange sauce until evenly coated.
  5. 5Prepare the cucumber salad by slicing cucumbers and onions and mixing them with vinegar and sesame seeds.

Ingredients

  • 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 egg, beaten
  • 0 salt
  • 0 pepper
  • 0 oil
  • 0.5 cup fresh orange juice
  • 1 orange zest
  • 0.25 cup soy sauce
  • 0.33 cup brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp ginger, minced
  • 1 tbsp cornstarch mixed with water
  • 2 tbsp water
  • 0 cornflakes
  • 0 cucumbers
  • 0 white onion
  • 0 vinegar
  • 0 sesame seeds

Equipment

knifebowlspoonchopsticksair fryerpan