Saturday, October 25, 2014

Orange Chicken

Serves 2-3

1 1/2 pounds of boneless, skinless chicken breasts cut into chunks.
1 Cup Cornstarch
2 Eggs, beaten
1 Cup Canola Oil
Sesame Seeds
Spring Onions


1 Cup Chicken Stock
1/2 Cup Freshly Squeezed Orange Juice
1 Tbsp Orange Zest
1/2 Cup White Sugar
1/4 Cup Light Soy Sauce
2 Cloves Garlic, Minced
1 Tsp Chili Flakes
1/4 Tsp White Pepper
1/4 Tsp grated ginger

Make the marinade by whisking together the chicken stock, orange juice, orange zest, garlic, sugar, soy sauce, chili flakes white pepper and grated ginger.

In a large bowl, combine chicken chunks and 2/3 cups of the marinade; marinate for at least 30 minutes.  Drain the chicken from the marinade. DO NOT KEEP the marinade.

Heat up a frying pan and pour the remainder of the marinade. When it reaches a simmer, stir in 2 tablespoons of cornstarch combined with 2 tablespoon of water. Stir frequently until thickened. Keep warm.

Coat chicken in egg and the dredge in cornstarch. Coat evenly.

Heat canola oil and fry chicken until cooked and golden brown. Be careful not to let it burn because there's sugar in the marinade and can burn easily.

Toss onto the sauce to coat evenly. Add green onions and sesame seeds.

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