Orange Sesame Chicken
Adapted from: Appetite for China
Serves 2
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| Photo from: Appetite for China |
1/2 pound chicken breast, cut into 1-inch cubes
3 cups oil for frying
1 cup cornstarch
1 teaspoon toasted white sesame seeds
Marinade:
1 cup orange juice
2 teaspoons light soy sauce
A few drops sesame oil
1/2 teaspoon salt
Sauce:
1 cup orange juice
1/2 cup chicken stock
2 tablespoons sugar
2 teaspoons light soy sauce
1 few drops sesame oil
A few teaspoons oil
1 clove garlic, minced
1 tablespoon apple cider vinegar
2 teaspoons cornstarch, dissolved in 1 tablespoon water
Salt to taste
Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying.
Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch ofchicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top. Serve with side of white rice and, of course, steamed broccoli.
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