Orange Chicken!

Here is another chinese recipe that is going to be a staple for my lunchtime rotation. It’s quick, easy, and somewhat healthy…ha. But if your like me and want to get the most out of your money for your lunch during the week, this one is great! And it tastes better than those pre packaged pieces of space vomit you find in the freezer isle! This recipe comes from the website letthebakingbegin.com. Enjoy!

Ingredients:

  • 1 1/2 lb chicken breast, boneless, skinless, cut into 1 inch cubes
  • 1 cup + 2 Tbsp cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup oil (for frying)
  • 1 Tbsp sesame seeds, optional
  • 2 green onions, sliced thinly

For the marinade :

  •  1 cup chicken broth + 1/2 cup freshly squeezed orange juice
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp orange zest (I did not add)
  • 1 Tbsp red pepper flakes
  • 1/4 tsp ground ginger
  • 1/4 teaspoon white pepper
  • 1 tsp salt

Method:

Mix the marinade up. Add 2/3 cup to a gallon bag and add in your chicken. Keep the rest of the marinade for later. Marinate at least 3 hours. When your ready to cook, mix 2 tbs water and 2 tbs of cornstarch together, add to your remaining marinade. Mix this together until no lumps are present. Put this in a pot and set on low. You want this to come together and get thick but you don’t want to burn it. Now, heat your oil up in a wok or high sided pan. Crack your eggs and whisk them up in a bowl, and get another bowl and put some cornstarch in it. Once your oil is hot, start taking the chicken out of the bag, then dipping it in the egg, dredging it in the cornstarch, and frying it until all the chicken is nice a fried up. Be sure to stir your marinade mixture up every now and then. Once everything is fried, place in bowls and drizzle the now thickened orange sauce over top the chicken. Serve over rice freshly made rice!

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