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60 min
45 min
105 min
Place enough avocado or grapeseed oil to cover several inches in a small pot. Bring to 325 degrees. Remove chicken from marinade and dust in corn starch.
Fry in 325-degree oil until just cooked and slightly browned. Remove from oil and let sit. Once all chicken has been cooked in the 325-degree oil, turn heat up to 375 degrees.
Fry chicken pieces in 375-degree oil until golden brown and crispy.
As soon as chicken comes out of the fryer, toss with some of the sauce, then place in a warmed tortilla and cover with cabbage. Drizzle a little more sauce over top and garnish with chopped cilantro & green onion before serving.
Combine all ingredients except chicken. Add chicken and marinate overnight.
Place stock and orange juice in a small pot and bring to a simmer over moderate heat. Simmer stock until reduced to 1/2 cup.
Remove from heat and add agrodolce, butter, vinegar, juice and zest. Place back over heat and bring to boil.
Thicken slightly with cornstarch slurry then remove from heat and reserve.
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