Ingredients: |
Ingredients: 1 1/2 lb. boneless skinless, chicken breast halves, diced into 1 inch pieces
1 c. chicken broth
1 tbsp. finely grated orange zest
1/2 c. freshly squeezed orange juice
1/3 c. white vinegar
1/4 c. soy sauce
2/3 c. granulated sugar
1/4 tsp. dried ginger
2 tbsp. grated yellow onion
2 cloves garlic, finely minced
1 tsp. sriracha hot sauce (optional)
Ground black or white pepper, to taste
1 1/4 c. and 2 tbsp. cornstarch
2 tbsp. cold water
2 large eggs
Vegetable oil
Chopped green onions and sesame seeds, for garnish (optional)
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Directions: |
Directions:Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl and refrigerate for 30 minutes.
Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 tablespoons cornstarch with 2 tablespoons water then stir mixture into sauce. Reduce heat to medium-low and cook 1-2 minutes longer, stirring constantly, until thickened, remove from heat.
Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1-2 - 2 inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cup cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5-7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds if desired. |
This recipe for Chinese Orange Chicken is from