When we moved to St. Louis and Ryan started his new job, I decided to make one of his favorite take-out meals for dinner after his first day of work. Orange Chicken. I even made a double batch so we could freeze half and enjoy it again another night. The chicken is crispy and the sauce is tangy and has a bit of a kick to it.
For ease and a lighter meal, you can bake or saute the chicken instead of battering and frying it. In a pinch, you can even throw some canned chicken in with the sauce and ta-da! Dinner!
ORANGE CHICKEN
serves 6-8
INGREDIENTS:
Chicken:
4 Chicken Breasts, cubed
1/2 cup Cornstarch
1 cup All-Purpose Flour
1 Egg
1/2 tsp White Pepper
1/2 tsp Salt
Enough Water to get a wet enough batter (about 1/2 – 1 cup)
Orange Sauce:
1 cup Orange Juice
1/2 cup White Sugar
2 Tbsp Rice Vinegar OR White Vinegar
2 Tbsp Soy Sauce
1/4 tsp Ginger
2 Garlic Cloves, minced
Dash of Sesame Oil (optional)
1/2 tsp Red Pepper Flakes
1 Tbsp Cornstarch
1 Tbsp Cold Water
INSTRUCTIONS:
Chicken:
Cut chicken into bite sized cubes.
In a medium sized bowl, combine cornstarch, flour, egg, white pepper, salt, and enough water to create a batter (about 1/2 – 1 cup).
Add chicken to the batter mixture and refrigerate for 30 minutes.
Meanwhile, heat up enough oil to fry the chicken in a pot.
Add the pieces of chicken to oil and cook for about 5 minutes.
Flip the chicken pieces and cook for another 5 minutes, or until golden brown.
Place cooked chicken on a paper towel to drain some oil.
Toss chicken in Orange Sauce and serve over rice.
Orange Sauce:
In a medium saucepan, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes.
Over medium high heat, cook until the mixture beings to boil.
Once it begins to boil, reduce heat and whisk in cornstarch slurry (mix cornstarch and cold water together).
Continue to cook for 5 minutes until the sauce thickens.
Remove from heat and it will continue to thicken as it cools.
Comments