Lunchbreak: Chef Ying Stoller makes orange chicken

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Ying Stoller

Orange Chicken

2 boneless, skinless chicken breasts
1/4 teaspoon salt
1/3 cup flour
1/4 cup corn starch
1/2 teaspoon baking powder
1 egg
3 cups oil, divided
1/3 cup cold water
3/4 cup Ying’s Orange Sauce

Cut chicken breast into 1 inch cubes, and stir in salt. Mix well. Combine flour, corn starch, baking powder, egg, 1 1/2 Tbs oil and cold water. Mix well and pour over chicken. Deep fry coated chicken in 3 cups hot oil in a wok on medium high heat until golden brown. Drain (for extra crispy, turn up heat on high and refry chicken quickly, then drain again).  In a sauce pan heat Ying’s Orange Sauce until it starts bubbling, add fried chicken and stir to coat.

Chinese New Year Contest, a Chance to Win a Wok or Ying’s Asian Sauces(See details on


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