By Amy Deline, The Gourmand Mom
Orange Chicken
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/4 cup soy sauce
1/4 cup orange juice
1 teaspoon fresh ginger, grated
2 eggs, lightly beaten
3/4 cup cornstarch
1/2 teaspoon salt
Vegetable oil, for frying
For the Sauce:
2/3 cup brown sugar
3/4 cup water
1/2 cup orange juice
Zest from 1 orange (about 1 tablespoon)
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
1-1/2 teaspoons sambal oelek (crushed chile paste)*
2 teaspoons soy sauce
1-1/2 tablespoons cornstarch
2 tablespoons cold water
2 green onions, sliced
*You can substitute crushed red pepper or cayenne pepper powder to add a bit of spiciness. If using cayenne powder, reduce the quantity.
For the Chicken
1. Stir together the soy sauce, orange juice, and ginger. Submerge the chicken in the mixture. Allow the chicken to marinade for about 20 minutes in the refrigerator.
2. Combine the cornstarch and salt on a plate. Heat about 1/2-inch of oil in a large skillet over medium-high/high heat to approximately 375 degrees F. (You can use an instant read meat thermometer to estimate the temperature. If you do not have a thermometer, just heat the oil for several minutes until it’s sizzling hot.)
3. Remove the chicken from the marinade. Place the chicken in a bowl with the lightly beaten eggs. Remove the chicken from the eggs, then dredge in the cornstarch until well coated. Fry the chicken in small batches until crispy, golden, and cooked through, about 5-6 minutes. Turn the chicken once or twice during cooking. Remove the chicken from the oil with a slotted spoon and drain on a paper towel.
For the Sauce
1. Combine the brown sugar, water, orange juice, orange zest, rice wine vinegar, lemon juice, soy sauce, and sambal oelek in a saucepan over medium heat until well combined. In a small ramekin or bowl, stir together the cornstarch with the cold water. Pour the mixture into the sauce and whisk to combine. Bring the sauce to a simmer. Simmer for a couple minutes until the sauce is thickened.
2. Just before serving, pour the sauce over the chicken. Garnish with sliced green onions and additional orange zest, if desired. Serve over white jasmine rice.
Tips
1. To maintain the chicken’s crispiness, wait until just before serving to toss the chicken in the sauce.
2. To make ahead of time, fry the chicken and refrigerate until using. Prepare the sauce and refrigerate until using. Reheat the chicken on a baking sheet in a 375 degrees oven for about 10-15 minutes until heated through and crispy. Heat the sauce and pour it over the reheated chicken.
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