Oriental Orange Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
1-1/2 cups water
2 Tbsp. orange juice
1 cup brown sugar
1/3 cup rice vinegar
2-1/2 Tbsp. soy sauce
1/4 cup plus 1 tsp. lemon juice
1 tsp. minced water chestnuts
1/2 tsp. minced fresh ginger
1 tsp. chopped green onion
1/4 tsp. crushed red pepper flakes
5 tsp. corn starch
Chicken:
1-1/2 cups flour
4 chicken breasts fillets
1/4 tsp. baking soda
1 cup ice water
1 egg
1/4 tsp. salt
Oil for cooking
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Directions: |
Directions:Combine all sauce ingredients except corn starch in a small saucepan over high heat. Stir often while bringing to a boil. Remove from heat and cool a bit, uncovered. Slice chicken breast into bite sized chunks. Remove 1 cup of sauce from pan and pour over chicken in container so it covers all of chicken. Marinate a few hours. Cover remaining sauce and let cool until chicken is ready. Put oil in pan and heat to 350-degrees. Combine corn starch and 3 Tbsp. of water. Stir until corn starch is dissolved. Pour mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat. Beat together ice water and egg in medium bowl. Add baking soda and salt. Add 3/4 cup of flour and stir with fork until blended, it will be lumpy. Sprinkle 1/4 of the flour on top of batter and mix a few times. Most of this will float on top of mixture. Put the remaining flour (1/2 cup) into medium bowl. Dip chicken into the flour then into batter. Let some of the batter drip off and then slide chicken into oil. Fry about 3 to 4 minutes or until golden brown. Flip halfway through cooking time. Remove to paper towel to drain. As the chicken cooks, reheat the sauce left uncovered on the stove. Stir occasionally. When all chicken is done, pour it into large bowl and cover with thickened sauce. Stir gently until coated. |
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