Orange Chicken
Adapted from: Food.com (Recipe Zaar)
2 lbs boneless, skinless chicken breasts- chopped into bite sized pieces
1 egg
1 1/2 tsp salt
oil (for frying)
1/2 cup cornstarch, plus 1 Tbsp
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed red pepper flakes (this makes it HOT, may want to reduce)
1/4 cup green onion, chopped
1/4 cup water
1/2 tsp sesame oil
Orange Sauce
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1 orange, zested
In a large bowl mix egg, salt, and 1 Tbsp of oil and mix well. In another bowl mix 1/2 cup corn stach and 1/4 flour together, add to egg mixture and mix. Add chicken pieces, stirring to coat. Heat oil in wok or large skillet. Add chicken, small batches at a time and fry 3-4 mintues until golden crisp. Don't overcook the chicken! Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok/skillet and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add crushed red pepper and green onions and fry for about another 10 seconds. Add orange sauce and bring to a boil; then add cooked chicken stirring until well mixed. Stir water into remaining 1 Tbsp cornstarch until smooth and add to chicken. Heat until sauce has thickened then add orange zest and sesame oil. Serve over rice.
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