Spicy Pan-Fried Shrimp - cooking recipe

Ingredients

Shrimp:
1 pound large shrimp, peeled and deveined
1/4 cup cornstarch
1/4 cup panko bread crumbs
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Sauce:
3/4 cup ketchup
1/4 cup orange juice
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
2 large cloves garlic, minced
1 tablespoon shichimi togarashi (Japanese seven spice), or to taste
1 tablespoon ground ginger
1 tablespoon onion powder
1/4 cup peanut oil
2 green onions, finely sliced
2 tablespoons chopped fresh cilantro

Preparation

Rinse shrimp, pat dry, and set aside to drain on paper towels.
Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.
Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.
Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.
Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.