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
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.
2–3 minutes
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.
Combine remaining ingredients. Add chicken pieces and toss to coat.
Serve warm.