Cookbook:Sweet and Spicy Asian Chicken

Ingredients

 * 4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces
 * 3 eggs, beaten
 * Poultry Shake
 * Cornmeal
 * Oil for deep-frying
 * 2 tsp red pepper flakes
 * 1 tbsp soy sauce
 * ½ tbsp rice wine vinegar
 * 1 tbsp honey
 * ¼ cup frozen orange juice concentrate, heated to boiling
 * 1½ tsp granulated sugar

Procedure

 * 1) Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.
 * 2) Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan.
 * 3) Combine remaining ingredients. Add chicken pieces and toss to coat.
 * 4) Serve warm.