Ingredients

• For the salad:

  • 10 cups of mixed greens

  • ½ head of red cabbage; thinly sliced

  • 1 can hearts of palm; drained and sliced

  • 1 leek; thinly sliced

  • 3 tbsp Ocean’s Halo No Soy Sauce

  • 1 tbsp ginger; grated

  • 3 tbsp rice vinegar

  • 3 tbsp olive oil

  For the chicken: 

  • 3 lbs boneless, skinless chicken thighs; cubed

  • 4 eggs; beaten

  • ½ cup flour 

  • ¾ cup cornstarch 

  • 3 tsp salt 

  • 3 cups vegetable oil

  For the sauce: 

  • 1 ½ tbsp cornstarch

  • 1 cup rice vinegar 

  • ½ cup water

  • 1 tsp sesame oil

  • ½ cup Ocean’s Halo No Soy Sauce

  • 1 cup brown sugar 

  • 1 orange; zested 

  • 2 cloves garlic; grated

  • 2 tsp ginger; grated 

  • 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together the cornstarch, flour, and salt. 

2. Add the beaten eggs to a separate bowl. 

3. Heat the oil in a large pan over medium-high heat.

4. Dip the chicken pieces into the eggs and then the flour mixture, fully coating the chicken but also lightly shake off the excess flour. 

5. Add the chicken to the oil and reduce the heat to medium. Cook for 8 minutes and flip the chicken, cooking for another 5 minutes on the other side. Make sure that the chicken is not touching each other in the pan. Overcrowding the pan will result in a soggy crust. You will most likely have to fry the chicken in 5-6 batches depending on the size of your pan. 

6. When the chicken is done frying, transfer to a paper towel lined plate. 

7. To start the sauce, in a saucepan, whisk together the rice vinegar, water, sesame oil, soy sauce, and brown sugar. Bring the mixture to a simmer on medium heat. Cook for 5 minutes. Stir in the orange zest, garlic, and ginger, and cook for an additional 5 minutes. 

8. In a small bowl, whisk together the cornstarch with equal parts water. 

9. Add the cornstarch mixture to the sauce and stir over medium-low heat for about 3 minutes until thickened. Remove the sauce from the heat and 

10. Add the chicken to a bowl and pour the sauce over top. Stir the chicken until each piece is fully coated in the sauce. 

11. In a small bowl, whisk together the soy sauce, ginger, rice vinegar, and olive oil. 

12. In a large bowl, toss together the mixed greens, red cabbage, hearts of palm, and leek.

13. Pour the dressing over the salad and toss to fully coat. Serve the orange chicken over the salad greens and sprinkle with sesame seeds.