Orange Chicken
INGREDIENTS
  • Cooking Time: 1 hour
  • Servings: 4
  • Preparation Time: 20 min
  • 4 lb
  • party chicken wings (or boneless)
  • 1/4 c
  • ground sea salt (or table salt)
  • 1/4 c
  • ground peppercorn (or black pepper)
  • 3 c
  • all-purpose flour
  • 4 c
  • peanut oil (or vegetable)
  • ORANGE CHICKEN SAUCE
  • 1 c
  • water, cold
  • 1/3 c
  • white vinegar
  • 2 c
  • 100% orange juice
  • 2 1/2 Tbsp
  • soy sauce, dark
  • 1 Tbsp
  • orange zest
  • 1 c
  • brown sugar, firmly packed
  • 1/2 tsp
  • ginger root (minced)
  • 1/2 tsp
  • garlic (minced)
  • 1/4 tsp
  • crushed dried red peppers (optional)
  • 3 Tbsp
  • corn starch
  • 1/4 c
  • cold water
DIRECTIONS
  1. Rinse chicken in a large colander. Set the colander in the sink to remove excess water. Pour peanut oil into the frying pan or deep fryer using medium heat setting. In a large freezer bag combine sea salt, peppercorn, and all-purpose flour. Seal bag and toss for 10 sec. Add pieces of chicken into flour mixture toss bag until chicken is coated. Carefully place chicken into hot oil frying 10-15 minutes on both sides or until golden brown. Remove chicken place on a paper towel to remove excess oil. In a large saucepan combine 1 cup of water, orange juice, rice vinegar, and soy sauce over medium heat. Stir for 5 minutes. Stir in brown sugar, garlic, orange zest, ginger, and red pepper. Bring to a boil. In a small bowl combine 1/4 cup of cold water into corn starch. Stir until dissolved. Slowly stir cornstarch mixture into orange sauce until thickens. Pour over chicken toss until well coated. This is also great over shrimp, pork, or beef.
RECIPE BACKSTORY
Lot of orange flavor