This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can't get it, substitute ketchup.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
2475 Calories
Recipe Instructions
Step 1
Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
Step 3
Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.
Ingredients
2 eggs
3 tablespoons white sugar
1 tablespoon orange zest
½ cup cornstarch
1 tablespoon minced garlic
½ cup diced onion
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted sesame seeds
2 tablespoons rice wine
2 tablespoons minced green onions
1 ½ tablespoons rice vinegar
4 cups peanut oil for frying
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
