Chicken Breasts and Wings in an Orange Sauce
- Ready In:
- 1 lb boneless skinless chicken breast (cut into cubes)
- 1 lb chicken wings, tips removed and wings split at joint
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons cold water
- 2 cups canola oil, in a wok (for deep frying)
- 1 1⁄2 cups water
- 1⁄4 cup orange juice, freshly squeezed
- 1⁄4 cup lemon juice, freshly squeezed
- 1⁄3 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1 cup brown sugar, lightly packed
- 1 tablespoon orange zest (grated fine)
- 2 teaspoons minced fresh ginger, root
- 3 large garlic cloves, minced
- green onion, chopped small
- 1⁄4 teaspoon red pepper flakes
- 2 tablespoons tapioca starch
- 1⁄4 cup cold water
- Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
- In a plastic bag, add flour, salt, black pepper and shake to mix well.
- In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
- Pour the egg mixture over the the chicken and mix to coat.
- Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
- In a Wok, add canola oil and heat to 375 F (medium-high heat).
- Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
- When cooked, remove and place in a large bowl.
- Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
- Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
- Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
- Pour sauce over the cooked chicken and stir to coat well.
- Serve with cooked rice.
- You may also spoon sauce on chicken for each serving if desired.
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RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.