Sunday, March 18, 2012

Orange Chicken


So, Panda Express. You clearly have NOTHING on this!
This is so good, good. Good. :3c


Orange Chicken (adapted from Blogchef.net) serves 6
Chicken
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
  • 1 ½ cups flour
  • 1 egg, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)
Orange Sauce
  • 1 ½ cups water
  • 1/4 cup orange juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Combine flour, salt, and pepper.  Prepare a bowl with beaten eggs. Dip chicken in egg mixture, and dredge in the flour.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

2 comments:

  1. Mare-mare, im gonna end up making this.

    So temptingnghjnghgnga

    ReplyDelete