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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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***note this is not like the Chinese takeout Orange Chicken. its not quite there yet. I have to tweek some things but I am on a healthier eating kick right now so it will be a while before I try to play with this recipe. Another thing that can be done is instead of using 1 tsp orange zest, you can just use about a 1+1/2 square inch size piece of orange peel and then when the sauce is done take the piece out. If using the zest you may get a strong orangy taste here and there when you eat a piece of zest that is in the sauce or on the done chicken. so if you don't want it just do the suggestion I made :D. Ingredients:
1 lb chicken breast |
1 large egg white |
1 teaspoon salt |
1 teaspoon granulated sugar |
1 cup water |
1/2 cup ketchup |
1/2 cup granulated sugar |
1/8 cup vinegar |
1 1/2 tablespoons soy sauce |
4 teaspoons cornstarch |
2 teaspoons sesame oil |
2 tablespoons vegetable oil |
1 teaspoon grated orange zest (wash orange well before) |
2 tablespoons chopped scallions (white part only) |
4 cups vegetable oil |
1 cup cornstarch (in a plastic baggie) |
Directions:
1. Cut chicken breast into 1/2-inch cubes; set aside.
2. Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed.
3. Add chicken cubes to marinade and stir to coat well.
4. Let marinate while preparing the sauce.
5. Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside.
6. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
7. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
8. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12 to 15 minutes.
9. To finish: Preheat 4 cups oil to 350-375°F.
10. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch.
11. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
12. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes.
13. Remove chicken from oil with a slotted spoon, drain well and set aside.
14. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.
15. Serve with steamed rice.
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