Spicy Orange Chicken
Yield: 6-9 servings
Cook Time: 20-30 minutes
Tips: For added spice, you can increase
crushed chili peppers to 1/2 teaspoon.
Suggestion: Delicious alone or served over rice. Also great combined with broccoli, baby carrots, baby corn and/or bok choy. Garnish with thin orange slices if desired.
Ingredients
- Chicken
- 2 lbs. boneless skinless chicken breast, cut into bite-size pieces
- 1 egg
- 1 1/2 teaspoon salt
- pinch white pepper
- 2 tablespoons oil, divided
- oil for frying
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed chili peppers
- 1/4 cup green onion, diced
- 1 tablespoon rice wine
- 1/4 cup water
- Orange Sauce
- 3 tablespoons soy sauce
- 1/2 cup sugar
- 1/2 cup white vinegar
- 3 tablespoons water
- 1/2 teaspoon orange zest
- 1/4 cup water
- 1 tablespoon cornstarch
Directions
Chicken
In a large mixing bowl, whisk together the egg, salt, pepper and 1 tablespoon of the oil. Add the chicken pieces and stir to thoroughly mix. Set aside.
In a medium mixing bowl, whisk together the flour and 1/2 cup cornstarch. Sprinkle flour mixture over egg-coated chicken, a little at a time, tossing after each addition to combine. Set aside.
Line a large plate with a few paper towels and keep near your cooking area. Heat enough oil in a deep fryer or wok to cover chicken to 375° F (or heat on high if using a skillet). Add the chicken pieces, small batches at a time (cooking too many at a time will reduce the oil's temperature), and fry for 4-5 minutes or until golden and crisp. Remove chicken with slotted spoon or tongs and place on plate with paper towels to allow oil to drain from chicken. Cover chicken with aluminum foil to keep warm, then make the Orange Sauce.
Once sauce is made, transfer the chicken to a large bowl and pour the sauce over the chicken. Toss gently with a large spoon or rubber spatula to fully cover all pieces of chicken. Serve over rice or alone.
Orange Sauce
In a small mixing bowl, whisk together soy sauce, sugar, white vinegar and 3 tablespoons water. Whisk until sugar has dissolved, then set aside. Heat 1 tablespoon oil in a small saucepan on medium-high heat. Once oil is hot, add ginger and garlic, stirring constantly, for about 10 seconds or until fragrant. Add crushed chili peppers, green onions and orange zest and stir to combine. Add rice wine and stir again for a few seconds. Add the Orange Sauce and bring to a boil.
While sauce is heating, place the 1/4 cup of water in a small bowl, then add the 1 tablespoon cornstarch and whisk until fully blended and smooth. Steadily pour the cornstarch mixture into the Orange Sauce mixture and stir constantly until fully blended. Heat sauce until it thickens (about 1-2 minutes) and serve.
In a large mixing bowl, whisk together the egg, salt, pepper and 1 tablespoon of the oil. Add the chicken pieces and stir to thoroughly mix. Set aside.
In a medium mixing bowl, whisk together the flour and 1/2 cup cornstarch. Sprinkle flour mixture over egg-coated chicken, a little at a time, tossing after each addition to combine. Set aside.
Line a large plate with a few paper towels and keep near your cooking area. Heat enough oil in a deep fryer or wok to cover chicken to 375° F (or heat on high if using a skillet). Add the chicken pieces, small batches at a time (cooking too many at a time will reduce the oil's temperature), and fry for 4-5 minutes or until golden and crisp. Remove chicken with slotted spoon or tongs and place on plate with paper towels to allow oil to drain from chicken. Cover chicken with aluminum foil to keep warm, then make the Orange Sauce.
Once sauce is made, transfer the chicken to a large bowl and pour the sauce over the chicken. Toss gently with a large spoon or rubber spatula to fully cover all pieces of chicken. Serve over rice or alone.
Orange Sauce
In a small mixing bowl, whisk together soy sauce, sugar, white vinegar and 3 tablespoons water. Whisk until sugar has dissolved, then set aside. Heat 1 tablespoon oil in a small saucepan on medium-high heat. Once oil is hot, add ginger and garlic, stirring constantly, for about 10 seconds or until fragrant. Add crushed chili peppers, green onions and orange zest and stir to combine. Add rice wine and stir again for a few seconds. Add the Orange Sauce and bring to a boil.
While sauce is heating, place the 1/4 cup of water in a small bowl, then add the 1 tablespoon cornstarch and whisk until fully blended and smooth. Steadily pour the cornstarch mixture into the Orange Sauce mixture and stir constantly until fully blended. Heat sauce until it thickens (about 1-2 minutes) and serve.