Brookshire's Orange Sesame Chicken Adapted
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 big skillet full
- Serves:
- 4
ingredients
- 4 cups orange juice (I think I will try fresh squeezed next time, for less acidic flavor.)
- 2 tablespoons soy sauce
- 1⁄2 teaspoon sesame oil
- 1 lb boneless skinless chicken thighs, cut into one inch cubes (I added about half a breast of breast meat, as well)
- 1 cup chicken broth
- 1⁄4 cup brown sugar
- 2 garlic cloves, minced
- 2 tablespoons rice wine vinegar
- 1⁄2 teaspoon red chili pepper, flake
- 17 tablespoons cornstarch (1 cup plus 1 T)
- 1⁄4 teaspoon salt
- 1 -2 cup oil (I used vegetable, the recipe calls for peanut)
- 1 orange (orange part of peel only)
directions
- In a medium bowl, combine 2 cups orange juice, 1 tablespoon soy sauce, and sesame oil. Add chicken and marinate 15-20 minutes. (I actually let mine marinate for longer, closer to an hour.).
- In a small saucepan, add remaining orange juice, remaining soy sauce, sugar, chicken broth, garlic, vinegar, and chile flake. Simmer until liquid is reduced about three-fourths (The recipe calls for 15 minutes, but it took A LOT longer for me).
- While that is reducing, peel the orange using a vegetable peeler, being sure not to peel off any of the bitter pith. Slice the strips into narrower strips (about 1/4 wide and no longer than 1 1/2 inches). Heat one cup of oil in a deep pan or wok until it begins to smoke. Add in the strips and fry until the edges begin to brown. Remove IMMEDIATELY to prevent burning. Store on a paper towel-lined saucer.
- Mix one tablespoon cornstarch with 2 tablespoons cold water. Add the mixture to the sauce. Heat until sauce thickens and add in salt.
- Return the oil to the heat and add 1 cup more oil if needed. Drain chicken and toss in one cup of cornstarch. Shake off excess and fry in several batches 4-5 minutes or until cooked through and browned. Drain chicken on paper towels.
- In a medium bowl dump chicken and orange peel. Pour heated sauce over and mix well to cover. The chicken in sauce may be kept warm in a 200 degree oven to wait for side dishes and rice to be ready, if need be. I've found it improves the coating if this is done. Serve over rice.
- *The rest of the orange may be "supremed" and served as another side dish with the chicken and rice.
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RECIPE SUBMITTED BY
<p>I teach middle school ELA in a public school here. I like to cook sauces mostly. I have just begun to cook OAMC and make-ahead since acquiring a chest deep freeze. I love looking at all of the posted recipes on here! My day begins with checking out the previous day's new recipes add-ons, the chef of the day, and the most recent forum postings for OAMC. My pet peeves are Curry Chicken from a local restaurant (which seems to go with the more curry powder is more theory) and people who don't like flavorful foods. Update (5 months late, but sue me): I am the proud mama of a beautiful red-haired boy as of April 26, 2010. Already, his favorite foods are: bananas, carrots, pumpkin, applesauce, and roasted pears. He doesn't like potatoes; I know, go figure.</p>
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