Recipe by Sue Lau
Crispy, spicy and full of citrus flavor. A Chinese restaurant favorite you can make in your own home.
Top Review by Danni Hughes
This was a great recipe....although the sauce was a little tart for my tastes. I'm going to make it sweeter next time. The first time, it was time consuming since I was unfamiliar with the technique of frying the chicken in cornstarch, but next time will be so much easier. Sensational other than that. It was great over fried rice.
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
- 1 large egg, lightly beaten
- cooking oil
- 8 cloves garlic, minced
- 8 -10 dried hot red chili peppers
- 1 orange
- hot steamed rice
For the Sauce
- 1⁄4 cup light soy sauce
- 1 tablespoon sake or 1 tablespoon dry sherry
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons spicy brown bean sauce
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Directions See How It's Made
- Mix together egg with 2 tbsp cornstarch and mix in chicken; coat chicken thoroughly and allow to stand 10-15 minutes.
- Mix together ingredients for the sauce in a small bowl and set aside.
- Cut orange in half, then quarter, then half again; remove peel without splitting it if you can, then try to press it flat and with your knife cut away as much white pith as you can; set aside.
- Heat about 4 cups of cooking oil (I prefer peanut oil) in wok to about 350F.
- Put some cornstarch in a small bowl and take chicken pieces individually and dust them with cornstarch, and shake off excess, and immediately fry chicken pieces in hot oil for 1 1/2-2 minutes or until lightly browned and crispy, then remove and drain.
- Drain oil from wok.
- Add 1 1/2-2 tbsp oil to wok, add orange peel, red peppers and garlic, cook till it becomes aromatic and peppers start to darken.
- Then add the sauce mixture to the wok, cooking until it becomes thickened and glaze-like.
- Add the chicken pieces to the wok, and cook, stirring, until the chicken is well-coated, and warmed through, 30 seconds to 1 minute.
- Serve with hot steamed rice.