Ingredients
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Key Ingredients
Make It
Step 1
Place 3/4 cup cornstarch on a large plate. Mix cornmeal and 2 tablespoons Maggi bouillon together on a separate large plate. Dip chicken cubes in the cornstarch; remove the excess and dip them in the beaten egg. Immediately dredge them in the seasoned cornmeal and tap off the excess. Repeat until all the chicken cubes are coated.
Step 2
Heat vegetable oil in a large pot. Once hot, gradually add chicken and reduce the heat. Cook for 7 to 8 minutes or until chicken is completely cooked inside and golden and crispy on the outside. Remove from the oil and set aside on paper towels to drain.
Step 3
Heat sesame oil in a skillet. Once hot, add onion and garlic; sauté until onion is translucent. Stir in orange juice, grated orange peel and soy sauce and boil for a few minutes. Stir in 1 teaspoon Maggi bouillon, rice vinegar and ground ginger.
Step 4
Remove 1/2 cup of orange juice mixture and cool quickly. Stir 2 tablespoons cornstarch into cooled mixture and add back to the skillet. Cook until the sauce thickens and has a honey consistency. Taste and adjust the sauce with sugar to increase sweetness and a little salt to balance the flavors.
Step 5
Reheat the chicken and toss gently with the sauce. Garnish with sesame seeds and chopped chives. Serve immediately over rice so the chicken breading stays crispy.
