A friend of mine used to work at an Asian restaurant and she passed the recipe on to me ?
I prefer using boneless skin-on thighs cut in chunks, but you can use any cut of chicken!
This is best served with rice or noodles
By the way, no salt is used in this recipe, but the flavor is so awesome you won’t miss it!
- 2-3 lbs chicken, cut in pieces
- 1 1/2 C pulp-free orange juice
- 1/2 C honey
- 1 tsp dry mustard
- 2 tsp onion powder
- 1 tblsp Worcestershire sauce
- 2 tblsp cornstarch powder
Dredge chicken in flour and fry lightly until just golden -do NOT use salt- then cover to keep warm and set aside…if you are using bone-in chicken the frying process will take a lot longer and frankly I don’t recommend it
In a medium saucepan, combine orange juice and honey, whisk in the mustard and onion powder and Worcestershire…cook on medium high heat until it begins to bubble
Make a slurry of the cornstarch and a little cold water, stir into the sauce and continue cooking for a few minutes. You may need to add another teaspoon of slurry -the goal is to thicken the sauce so it coats the back of a spoon
Add the cooked chicken and turn to coat..I like to let it stay in the sauce long enough to get medium hot
And there you have it! There is plenty of sauce to both coat the chicken and have enough to drizzle over rice or noodles…ENJOY!! ❤️❤️
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