I love orange chicken. In this particular recipe I added much more orange, ginger, and garlic than most recipes to make it mouth watering and delicious.
- Chicken:
- 2 lbs boneless skinless chicken breasts (cut into 1" cubes)
- 1 1/2 cups all purpose flour
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Veggies:
- 1 head of broccoli (cut into bite size pieces including the stalk)
- 2-4 carrots depending on size (cut into bite size pieces)
- 2-3 onions (cut into quater inch strips)
- Orange Sauce:
- 1 1/2 cups water
- 1 tablespoon orange zest (grated)
- juice from half an orange
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 cup brown sugar
- 2 teaspoons ginger root (grated)
- 2 teaspoons garlic (minced)
- Sauce Thickener:
- 3 tablespoons cornstarch
- 3 tablespoons water
Step 1:
Combine the flour, salt, and pepper. In a separate bowl beat the eggs. Dip the chicken in the egg and then in the flour mixture to coat it. Deep fry the chicken in batches. I personally use a frying pan with high sides and about a cup of olive oil mixed with a tablespoon of sesame oil.
Step 2:
Meanwhile in a small pan combine all the orange sauce ingredients. Blend well over medium heat for a few minutes.
Step 3:
In another pan heat up some water until boiling and add the carrots. After a 1 minute add the broccoli and after 3 minutes remove the pan from heat and pour out the water.
While the veggies boil fry the onions over medium-high heat for 1 minute.
Step 4:
Combine the cornstarch with 1/4 cup water and mix thoroughly. Add a couple teaspoons of the hot orange sauce to the cornstarch while mixing. This is to warm up the cornstarch so it does not clump. Pour the warmed cornstarch into the orange sauce and bring to a boil before letting it cool. Pour the sauce over the breaded chicken. Add the veggies and onion and mix together. If desired add pepper flakes and garnish with green onions before or after served.
*Thanks to http://blogchef.net/orange-chicken-recipe/ for the original recipe.
