Orange Chicken
CATEGORIES
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
DIRECTIONS
  1. Place chicken pieces in large bowl.
  2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
  3. Stir cornstarch and flour together.
  4. Add chicken pieces, stirring to coat.
  5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
  7. (Do not overcook chicken).
  8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  9. Clean wok and heat 15 seconds over high heat.
  10. Add 1 tablespoon oil.
  11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
  12. Add and stir-fry crushed chiles and green onions.
  13. Add rice wine and stir 3 seconds.
  14. Add Orange Sauce and bring to boil.
  15. Add cooked chicken, stirring until well mixed.
  16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
  17. Heat until sauce is thickned.
  18. Stir in sesame oil and orange zest if desired.
  19. Serve over jasmine rice.