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Place chicken thigh pieces in buttermilk and Fustini’s Jalapeno Lime balsamic and marinate overnight. Remove from marinade and dust in corn starch. Deep-fry chicken pieces in hot vegetable oil until golden brown, crispy, and fully cooked.
Alternatively: add corn starch dusted chicken to a heated air fryer, spray with non-stick spray or olive oil spray. Cook 5 minutes, turn and continue cooking another 5 minutes until crispy and golden brown.
Heat Fustini’s Blood Orange olive oil in a large skillet or wok over high heat. Add butter, ginger, garlic and scallions and cook for 30 seconds. Add carrots and cook for 1 minute, stirring constantly. Add snow peas, pineapple and mango and cook another minute. Add orange juice, chicken stock, Fustini’s Toasted Sesame Oil, soy sauce and Fustini’s Ginger and Honey Balsamic Vinegar and bring to a boil. Once boiling, thicken with a little corn starch slurry and adjust the seasoning. Pour over the cooked chicken pieces and serve immediately with a garnish of sliced scallions and rice noodles.
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