Prep 15 mins
Cook 30 mins
I got this recipe from http://kitchencomments.blogspot.com/ and altered it a bit. I absolutely love it! It is soo much better than any orange chicken I've had from a buffet or restaurant. It can be a little time consuming, but its so worth it. I've made extra sauce (before adding the cornstarch) and froze it. Then all you have to do is thaw it out and add some thickener when you want some more! I did add more cornstarch to the sauce than it calls for because I like my sauce to be thicker. Served with asian style broccoli and rice!
- 2 lbs boneless skinless chicken breasts (cut into 1-1/2Ãƒ Ã‚ cubes)
- 1 1⁄2 cups all-purpose flour
- 1 egg (beaten)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- oil (for frying)
- 1 1⁄2 cups water
- 2 tablespoons lemon juice
- 1⁄2 cup orange juice
- 1⁄3 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1 tablespoon orange zest (grated)
- 1 cup brown sugar
- 1⁄2 teaspoon gingerroot (minced)
- 1⁄2 teaspoon garlic (minced)
- 2 tablespoons green onions (chopped)
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
- ï»¿2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
- 3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.