Wednesday, October 1, 2008

Orange Chicken

This was even better than I was imagining it would be. I never need to order this from a restaurant ever again. After I took the picture and tasted it, I remembered that these are best drenched in the sauce. And oh baby were they ever good.


Orange Chicken

From: BlogChef

2 lb. boneless, skinless chicken breast, cut into 1 1/2" cubes
1 1/2 cups flour
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
oil for frying

Orange Sauce:
1 1/2 cups water
2 Tbs. orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 Tbs. soy sauce
1 Tbs. orange zest
1 cup packed brown sugar
1/2 tsp. fresh ginger, minced
1/2 tsp. garlic, minced
2 Tbs. green onion, chopped
1/4 tsp. red pepper flakes
3 Tbs. cornstarch
2 Tbs. water

Combine flour, salt and pepper. Dip chicken in egg and shake in flour mixture to coat. Deep fry chicken in batches with oil at 375 degrees in fryer or use wok until completely cooked.

Meanwhile, in a large saucepan combine 1 1/4 cups water, lemon juice, 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 onion. Bring to a boil. Combine 3 Tbs. cornstarch with 1/4 cup water and mix. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken. garnish with green onions and red pepper flakes if desired.


Amber said...

That looks delicious! So how do you get the deep fry oil smell out of your house after cooking it? (My biggest issue with deep fried stuff.)

Jenny said...

I usually just deal with it. But there are several things that you can to do to help, like you can put a bowl of baking soda out on your counter and that helps to soak it up. I've also heard a bowl of vinegar or a bowl of water with a piece of bread submerged in it can be placed on your counter prior to starting your frying and that is supposed to help. All of this done in conjunction with your vent and fans running.

Alissa said...

i just avoid frying.