Orange Chicken
- Reviews 7
Ready In: 35 mins
Serves: 4
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
- 1 large egg, lightly beaten
- cornstarch
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off