Orange Chicken
- ORANGE SAUCE
- 2 tsp. minced zest
- 1/4 cup juice from a large Orange
- 1/2 tsp. sugar
- 2 tbs. chicken stock
- 1 tbs. light soy sauce
- Combine all ingredients in a small bowl and set aside.
- 2 lb. boneless chicken pieces, skinned
- 1 egg
- 1 1/2 tsp. salt
- dash white pepper
- oil (for frying)
- 1/2 cup plus 1 tbs. cornstarch
- 1/4 cup flour
- 1 tbs. minced ginger root
- 1 tsp. minced garlic
- dash crushed hot red chiles
- 1/4 cup chopped green onions
- 1 tbs. rice wine
- 1/4 cup water
- 1 tsp. sesame oil
- Cut chicken pieces in 2" squares and place in large bowl.
- Stir in egg, salt, pepper, and 1 tbs. oil and mix well.
- Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
- Heat oil for deep-frying in a wok or deep-fryer to 375 degree. Add chicken pieces, a 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.
- Clean wok and heat 15 seconds over high heat. Add 1 tbs. oil. Add ginger and garlic and stir-fry until fragrant.
- 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 tbs. cornstarch until smooth. Add to chicken and heat until sauce is thick.
- Stir in 1 tsp. sesame oil. Serve at once. Makes 6 servings.
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