Chickety China the Chinese Chicken

Orange chicken just like you get it for take-out, with more chicken and less breading. Even the sauce turns out to be smooth and a pleasing bright orange.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  boneless skinless chicken breasts, diced
• 1⁄2 cup flour
• 1  teaspoon salt
• 2  ounces  stir-fry  oil

• For sauce

• 1  teaspoon orange zest
• 1  teaspoon lemon zest
• 2  garlic cloves
• 1  teaspoon fresh ginger
• 1⁄2 teaspoon salt
• 3  peppercorns or 1⁄2 teaspoon cracked pepper
• 1⁄4 cup sugar
• 1  cup  chicken stock
• 4  tablespoons  orange juice
• 2  tablespoons lemon juice
• 1  tablespoon mirin
• 1  tablespoon rice vinegar
• 1  tablespoon cornstarch, dissolved in water

Directions

1. In a small food processor, process the garlic, zests, ginger, salt and sugar into a paste. Add that and the sauce liquids into a small sauce pan and simmer for about ten minutes.
2. Meanwhile, heat a wok to high heat. Add chicken, flour and salt to a large plastic bag and shake to coat chicken. Add oil to wok and add chicken immediately, stirring to keep from sticking. Fry the chicken until golden brown, then remove for a moment and drain oil. Return the chicken to the work with the sauce and add cornstarch. The sauce will thicken as soon as it comes to boil, and when it does remove the wok from the heat. Stir, and serve with rice.