Asia-Asia Traditions :: Classic Flavors of Asia

ORANGE CHICKEN

	2 boneless skinless chicken breasts
	1 cup flour
	1 cup panko (Japanese bread crumbs)
	1 egg
	1 cup milk
	¼ head of iceberg lettuce (optional)
	Oil for frying
	Asia-Asia Orange Sauce

Pound or flatten the chicken breasts to about 3/8” thickness. Pour the flour into a plate or shallow pan and season with salt and pepper as desired. Coat both sides of the chicken breasts with the flour. Pour the milk into a bowl and beat the egg into the milk. Dip the flour-coated chicken breasts into this milk/egg mixture then coat it with the panko. Fry the chicken breasts until golden brown. Slice the cooked chicken breasts into strips or cubes. Cut the lettuce into thin strips and set it as a bed onto your serving dish. Transfer the sliced chicken pieces onto the lettuce and drizzle East-West Orange Sauce over the pieces. Garnish with orange slices or wedges. Substitute beef or shrimp to make Orange Beef or Orange Shrimp.

SOME QUICK / EASY TIPS FOR ASIA-ASIA ORANGE SAUCE:

*	Use as a dipping sauce with your favorite appetizers.
*	Use as a glaze in your ham or pork tenderloin recipe.
*	Make an easy and tasty stir fry with Asia-Asia Orange Sauce.
*	Defrost frozen chicken nuggets and serve with Asia-Asia Orange Sauce at your next gathering.

Orange Sauce