Hawaiian Sun Passion Orange Chicken

Hawaiian Sun Passion Orange Chicken
35 min
6 Servings


1 lb
boneless, skinless chicken thighs (cut into 2 inch pieces; beef sirloin can be substituted)
1 clove
garlic (minced)
1 tsp
ginger (minced)
1 tsp
1 pkg
Hawaiian Sun Powdered Passion Orange Drink Mix
1 1/2 cup
2 Tbsp
rice vinegar
1 1/2 cup
potato starch (katakuriko)
cooking oil
Prep Time:
35 min
Total Time:
35 min


In a bowl, marinate chicken pieces with garlic, ginger, ½ teaspoon shoyu and ½ teaspoon pepper for 20 minutes.  In a small saucepan, heat Hawaiian Sun Powdered Passion Orange Drink Mix with water, 2 tablespoons shoyu, and rice vinegar.  Bring to a boil, and let sauce reduce for about 5 minutes, then thicken by stirring in potato starch and water mix.  Set aside and keep on a low simmer

Pour potato starch into a Ziploc bag, then toss marinated chicken in the potato starch.  Heat the cooking oil, and fry chicken on medium-high heat until golden brown, then drain. Immediately after draining, toss and coat the chicken pieces with the Passion Orange sauce.

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Chef Joanne Chang