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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Finally a recipe for orange chicken that wasn't very complicated. Ingredients:
2 lbs chicken breasts, cubed |
1 egg |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1/2 cup cornstarch |
1 tablespoon cornstarch |
1/4 cup flour |
1 tablespoon ginger, minced |
1 teaspoon garlic, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 cup green onion, chopped |
1 tablespoon rice wine vinegar |
1/4 cup water |
2 tablespoons orange zest |
1/4 cup orange juice |
1/2 teaspoon sugar |
2 tablespoons chicken stock |
1 tablespoon soy sauce |
Directions:
1. Mix together egg, salt, pepper and 1 tablespoon oil in a large mixing bowl.
2. Add chicken pieces and stir to coat.
3. Mix 1/2 cup cornstarch and 1/4 cup flour together. Add to chicken and stir to combine.
4. Heat oil to 375.
5. Add chicken pieces a few at a time and fry until golden brown, 3 to 4 minutes.
6. Remove chicken from oil and drain on paper towels. Set aside.
7. Combine all ingredients for the orange sauce and set aside.
8. Add 1 tablespoon oil to a wok and heat for 30 seconds.
9. Add ginger, garlic, crushed red pepper, and green onions. Stir fry for 30-45 seconds.
10. Add rice wine vinegar and stir for 5 seconds.
11. Add orange sauce and bring to a boil.
12. Add chicken pieces and stir until coated well.
13. Mix together water and 1 tablespoon cornstarch until smooth.
14. Add chicken and heat until sauce is thick.
15. Serve immediately.
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