We made this for dinner Monday night, took a little work but was delicious. Katrena was in heaven as Orange Chicken is her favorite. I have decided whether she likes dinner or not has nothing to do with dinner its self, half the time its all in the name. She has her mind made up before the first bite, so I am going to have to work on renaming everything I make for dinner. The difference lies in how much she likes it.
So with out further ado, Orange yummy yummy Chicken:
So with out further ado, Orange yummy yummy Chicken:
2 lbs boneless chicken pieces, skinned
1 egg beaten
1 1/2 tsp salt
1 1/2 tsp white pepper
1/2 c. cornstarch
1/4 c. flour
orange sauce recipe (to follow)
1 Tbsp oil
1 Tbsp minced ginger root
1 tsp minced garlic
1 pinch red pepper flakes
1/4 c. chopped green onions
1 Tbsp rice wine
1/4 c. water
1 Tbsp cornstarch
1/2 to 1 tsp sesame oil
1 Tbsp oil for frying
Cut chicken pieces into 2 inch squares; place in a large bowl. In separate bowl stir egg, salt, white pepper, and 1 Tbsp oil and mix well.
Mix together 1/2 c. cornstarch and the flour; and add to egg mixture.
Add chicken to mixture and stir to coat.
Heat oil in fryer or wok to 350 degrees. Add chicken pieces, a few at a time, and fry 3 to 4 minutes or until golden brown and crisp. Do not overcook or the chicken will be tough. Remove chicken with a slotted spoon and drain on paper towels. set aside
Make orange sauce by combine following ingredients and set aside
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1/2 c. orange juice
grated zest of one orange
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp of oil, add ginger and garlic and stir-fry until fragrant.
Add and stir-fry red pepper flakes and green onions.
Add rice wine and stir for 3 seconds.
Add the orange sauce and bring to a boil.
Add the cooked chicken, stirring until well mixed.
Stir 1 Tbsp cornstarch and water and mix until smooth. Add to the chicken and heat until sauce is thickened.
Stir in sesame oil and serve at once.
Delicious.
1 egg beaten
1 1/2 tsp salt
1 1/2 tsp white pepper
1/2 c. cornstarch
1/4 c. flour
orange sauce recipe (to follow)
1 Tbsp oil
1 Tbsp minced ginger root
1 tsp minced garlic
1 pinch red pepper flakes
1/4 c. chopped green onions
1 Tbsp rice wine
1/4 c. water
1 Tbsp cornstarch
1/2 to 1 tsp sesame oil
1 Tbsp oil for frying
Cut chicken pieces into 2 inch squares; place in a large bowl. In separate bowl stir egg, salt, white pepper, and 1 Tbsp oil and mix well.
Mix together 1/2 c. cornstarch and the flour; and add to egg mixture.
Add chicken to mixture and stir to coat.
Heat oil in fryer or wok to 350 degrees. Add chicken pieces, a few at a time, and fry 3 to 4 minutes or until golden brown and crisp. Do not overcook or the chicken will be tough. Remove chicken with a slotted spoon and drain on paper towels. set aside
Make orange sauce by combine following ingredients and set aside
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1/2 c. orange juice
grated zest of one orange
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp of oil, add ginger and garlic and stir-fry until fragrant.
Add and stir-fry red pepper flakes and green onions.
Add rice wine and stir for 3 seconds.
Add the orange sauce and bring to a boil.
Add the cooked chicken, stirring until well mixed.
Stir 1 Tbsp cornstarch and water and mix until smooth. Add to the chicken and heat until sauce is thickened.
Stir in sesame oil and serve at once.
Delicious.
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