Saturday, March 10, 2012

Chinese Orange Chicken


I have tried making Orange Chicken in the past with little success. This recipe has just the right amount of a citrus taste along with an authentic Chinese flavor. I hope you enjoy the recipe and thank you to Heidi, who showed us how to tweak this recipe to our taste!

Orange Chicken:

2lbs of skinless, boneless chicken breast (thaw, tenderize & cut into bite-sized pieces)

Flour Mixture: (covers 4-6 chicken breasts)
1 1/2 c. of flour
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
            Dip chicken bites in egg (1 egg), & then bread chicken with flour mixture
            Allow breaded chicken to rest in fridge 20-30 min before frying

Frying Chicken:
Peanut Oil
-fry in small batches to avoid lowering the temperature
-remove to a cooling rack over a baking sheet to catch drips, dab with paper towels
            Fry at 350° until golden brown (on my stove that's just above medium heat)

Sauce: (covers ~4 chicken breasts)
1 whole ripe orange, zest & squeeze the juice out (4-5 Tbsp. fresh orange juice)  
1/4 c. fresh lemon juice (you can buy it or squeeze it yourself)
1/3 c. rice vinegar
2 Tbsp. soy sauce (can be low sodium)
1 c. dark brown sugar
1 tsp. fresh minced ginger
1/2 tsp. fresh minced garlic (smaller chopped next time)
1/4 tsp. red pepper flakes
4 Tbsp. cornstarch
2 tsp. sriracha (add more or less depending on how spicy you want it)
            Combine ingredients above to make sauce, heat on stove until thickened 
            (stir constantly to avoid scorching the bottom layer of sauce)

Serve over white rice cooked with minced garlic
2 T fresh chopped green onion (garnish)

Team Tolman        

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