Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
For the Chicken
1 pound boneless chicken breast, cut into 1-inch cubes
2 teaspoons cooking oil
2 cloves garlic, minced
Orange Sauce
Oil for deep-frying (recommended: corn oil)
Salt and sugar, to taste
Chopped scallion, for garnishing
White sesame, for garnishing
For the Batter:
1 egg, beaten
¼ cup all-purpose flour, sifted
2 tablespoon cornstarch
½ teaspoon baking powder
¼ cup water, ice cold
½ tablespoon cooking oil
Dash of salt
For the Orange Sauce
½ cup orange juice
1 teaspoon orange zest
2 tablespoons Sriracha sauce (optional)
⅓ cup tablespoons chicken broth (substitution: water)
2 tablespoon soy sauce
2 tablespoons white sugar
2 teaspoons apple cider vinegar (substitution: white vinegar)
1 tablespoon + 1 teaspoon Chinese rice wine vinegar (substitution: white vintager)
2 teaspoons corn starch
Instructions
In a bowl, mix in all the Orange Sauce ingredients. Set aside.
In another bowl, mix the batter for the chicken, whisking until the batter is smooth and free of any lumps. Place the chicken in the bowl, mix well until all chicken pieces are covered and set aside. Drop in the chicken cubes, mix well, and set aside.
Meanwhile, heat your oil (about 1-inch in the pan) for deep frying in a large wok. Add the chicken cubes, one at a time, avoiding any overcrowding in the wok.
Cook chicken until the color changes to golden brown and a thermometer inserted in the center reads 165 degrees F (test the thickest/fattest piece). Place chicken on paper towels to drain excess oil and remove hot oil from wok.
To prepare the completed dish, heat two tablespoons of cooking oil in your wok ove medium high heat. Add garlic and cook until fragrant, stirring to keep the garlic from burning.
Slowly add the orange sauce to the wok and stir, bringing the mixture to a low simmer. If your sauce is too thick, you can add a little extra water. If that makes it too runny, adding corn starch one teaspoon at a time will thicken it.
Add the deep-fried chicken to the sauce and stir well until sauce is absorbed and lightly thickened (you'll want it thicker than gravy, but thin enough to pour). Serve immediately with hot steamed white rice. Garnish with green onions, if desired.
Recipe by In Good Taste at https://ingoodtaste.kitchen/easy-orange-chicken/