Ingredients

• Vegetable oil, for frying
• 6 large eggs, lightly beaten
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 pounds skinless boneless chicken breast, cut into 3/4-inch strips
• 1 to 1 1/2 cups fresh bread crumbs or panko (Japanese bread crumbs)
• Sweet and Sour Dipping Sauce, recipe follows
• Carrot sticks, for serving, optional
• Celery sticks, for serving, optional
• Cucumber sticks, for serving, optional
• 1 cup freshly squeezed orange juice
• 1/2 cup orange marmalade
• 1/3 cup ketchup
• 1/2 cup apple-cider vinegar
• 6 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 1/2 teaspoon hot red pepper sauce
• 1/4 teaspoon coarse salt

Instructions

1. Line a baking sheet with paper towels, set aside. Heat oil in a deep fat fryer to 350 degrees F. In a medium bowl, whisk together eggs, salt, and pepper. Add chicken and turn to coat. Remove chicken from egg mixture and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil and cook until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve dipping sauce on the side. Serve vegetable sticks as an accompaniment.
2. In a medium saucepan, combine orange juice, marmalade, ketchup, vinegar, sugar, cornstarch, soy sauce, hot pepper sauce, and salt. Whisk to combine. Place over medium heat and bring to a boil, whisking occasionally. Boil until slightly thickened, about 1 minute. Remove from heat and cool. Yield: 2 cups