Excellent, surprisingly easy recipe! The chicken is crisp and crunchy, just like restaurant quality. I used peanut oil for frying, and didn't have a thermometer so I just guessed it around medium and they came out golden brown (I think it's hard to screw up the frying). As written (8 chicken breasts) is a pretty hefty amount. I fried them in batches as big as my 12" skillet could handle, and it took me the better part of an hour to get them all done. Like I said, it's a lot of chicken - if you serve with a side dish, I'd say this recipe is more than 8 servings for sure. Definitely keep the sauce and chicken separate until plating so as to keep the fry coating crispy, and if you have leftovers store them separately as well. Note the orange food coloring in the sauce. I always omit food coloring because most sauces have a natural color that I find more appealing than artificial dyes. But this one has no color in it and just comes out a cloudy pale liquid. Perfectly palatable, but it definitely needs some color for plating. I used soy sauce and sesame oil to give it some character (tasted great!), but I may just pick up orange/red coloring for next time.
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Excellent, surprisingly easy recipe! The chicken is crisp and crunchy, just like restaurant...