Serves:5- 6
Ingredients:
2 pounds boneless chicken pieces, skinned
Oil (for frying)
1 egg
1 1/2 teaspoon salt
White pepper
1/2 cup cornstarch
1/4 cup flour
1 teaspoon minced ginger root or 1 tsp ground Ginger
1 teaspoon minced garlic(1 Clove)
1 dash crushed hot red chilies or 1/8tsp hot chili sauce
1/4 cup chopped green onions
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 cup water
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon orange juice
5 tablespoons brown sugar
5 tablespoons white vinegar
1 teaspoon sesame oil
Directions:
Prepare Orange Sauce
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add to chicken pieces, stirring to coat. Heat oil in wok or in frying pan to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Heat another frying pan 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. In a separate small bowl, stir water into remaining 1 tablespoon cornstarch. Stir this into orange sauce until thickened . Add chicken and heat. Stir in 1 teaspoon sesame oil. Serve at once with rice and steamed broccoli.
Recipe Bio: We had an idea to make Orange chicken on a Sunday night. Found a recipe on the internet, made a few revisions using what we had in the house and this DELISH recipe is what we came up with. It is the BEST Orange Chicken that I have EVER had!
