More Great Recipes: Main Dish

Orange Chicken


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili peppers
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of


Place chicken pieces in large bowl.


Stir in egg, salt, pepper and 1 tablespoon oil and mix well.


Stir cornstarch and flour together.


Add chicken pieces, stirring to coat.


Heat oil for deep-frying in wok or deep-fryer to 375 degrees.


Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.


(Do not overcook chicken).


Remove chicken from oil with slotted spoon and drain on paper towels; set aside.


Clean wok and heat 15 seconds over high heat.


Add 1 tablespoon oil.


Add ginger and garlic and stir-fry until fragrant; about 10 seconds.


Add and stir-fry crushed chiles and green onions.


Add rice wine and stir 3 seconds.


Add Orange Sauce and bring to boil.


Add cooked chicken, stirring until well mixed.


Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.


Heat until sauce is thickned.


Stir in sesame oil and orange zest if desired.


Serve over jasmine rice.


Pairs Well With


Notes

A dash of local for every season
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