• Orange Chicken

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    • 2 lb boneless skinless chicken cut in 2" pcs
    • 1 x egg
    • 1 1/2 tsp salt
    •     White pepper
    •     Vegetable oil or possibly peanut oil
    • 1/2 c. plus 1 tbsp. cornstarch divided use
    • 1/4 c. all-purpose flour
    • 1 tsp fresh ginger chopped
    • 1 Tbsp. garlic chopped
    • 1 dsh crushed warm red chilies
    • 1/4 c. minced green onions
    • 1 Tbsp. rice wine
    • 1/4 c. water
    • 1/2 tsp Asian sesame oil (1/2 to 1) For Orange Chicken Sauce:
    • 1 1/2 Tbsp. soy sauce
    • 1 1/2 Tbsp. water
    • 5 Tbsp. sugar
    • 5 Tbsp. white vinegar
    •     Grated zest of an orange optional


    1. Mix soy sauce, water, sugar and vinegar. Add in grated orange zest if you like. Put chicken pcs into large bowl. Stir in egg, salt, pepper and 1 Tbsp. oil. Mix well. In separate bowl, combine 1/2 c. cornstarch and flour. Add in chicken pcs, stirring to coat. Heat oil for deep-frying in wok or possibly deep-fryer to 375 degrees F. Add in chicken pcs, small batches at a time, and fry 3-4 min or possibly till golden brown and crisp. Don't overcook. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add in 1 TBS oil. Add in ginger and garlic and stir-fry till fragrant. Add in crushed chilies and green onions. Add in rice wine and stir 3 seconds. Add in orange sauce and bring to boil. Add in cooked chicken, stirring till well-mixed. In small bowl, stir water into remaining 1 TBS cornstarch till smooth. Add in to chicken and heat till sauce is thickened. Stir in 1 TBS oil and sesame oil.
    2. Serve at once.
    3. Yield: About 6 servings

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