Directions: |
Directions:1. Make the sauce by combining all ingredients in a small saucepan and whisking until the cornstarch has dissolved. Place over medium heat and cook until the sauce reaches a rolling boil, then remove the sauce from the heat, let it cool for 5 minutes, and cover it.
2. To make the chicken, fill a Dutch oven, large saucepan, or deep fryer with at least 2 inches of oil and preheat the oil to 350
degrees F. Also, preheat your oven to 350 degrees F.
3. Slice the chicken into small, bite-size chunks. The chicken pieces will double in size when coated and cooked, so don’t make them too big.
4. Combine ⅔ cup flour with the cornstarch, baking powder, and salt in a medium bowl. Add the water and whisk until smooth. Spoon the remaining ˝ cup of flour into another medium bowl.
5. When the oil is hot, bread the chicken several pieces at a time by first coating them with the dry flour. Toss them around in the flour until well-coated, then submerge them into the wet batter. Let some of the batter drip off as you transfer each piece from the batter into the oil. Cook for 3 to 4 minutes (flip the pieces as needed for even cooking), then remove the chicken to a rack or paper towel–lined plate to drain.
6. Repeat the process with the remaining chicken pieces, then arrange all the chicken on a baking sheet. Pop the chicken into your preheated oven for 4 to 5 minutes or until hot. Warm up the sauce over medium/low heat.
7. When the chicken and sauce are hot, toss the chicken with the warmed sauce and orange slices in a large bowl until the chicken is well coated. Spoon over rice to serve. |
This recipe for PEI WEI WEI BETTER ORANGE CHICKEN is from