4 boneless chicken breast, cut into bite sized pieces
3 eggs, whisked
1/3 Cup cornstarch
1/3 Cup flour
salt
Vegetable oil for frying
Green onions or orange zest for Garnish
SAUCE -
1 Cup Orange Juice
1/2 Cup sugar
2 Tbl. rice vinegar or white vinegar
2 Tbl. Soy sauce
1/4 tsp. ginger
1/4 tsp. garlic powder
1/2 tsp. red chili flakes , or Red pepper flakes
Orange Zest from one orange
1 Tbl. cornstarch
Instructions
To make sauce- In a medium pot add orange juice, sugar, vinegar, soy
sauce, ginger, garlic and red chili flakes. Heat for 3 minutes. In a
small bowl, whisk 1 Tbl. cornstarch with 2 Tbl. water to form a paste.
Add to orange sauce and whisk together. Cook for 5 minutes until it
thickens. Remove from heat and add zest.
To make chicken- Place flour and cornstarch on pie plate with a pinch
of salt. Dip chicken pieces into whisked eggs and then flour mixture.
Place on another plate.
Heat 2-3 inches of oil in a heavy bottomed pot over medium-high
heat until 350 deg. Cook several pieces of chicken at a time, 2-3
minutes, until golden brown. Place chicken onto paper towel lined
plate. Continue until all chicken is cooked.
Put chicken into a large bowl and toss with orange sauce. You may
reserve extra sauce for the rice. Garnish with green onion. NOTE- I
only made 2 chicken breast for us but kept the sauce the same
amount. I used my electric frypan, which worked great.
Serving
Suggestions
This dish was really good!!
Originally Submitted
3/29/2024
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