Orange Chicken
A recipe for Chinese style breaded chicken in a sweet and tangy orange sauce. Serve with plain steamed rice or on a bed of noodles.
2 lbs boneless skinless chicken breasts
1 1/2 cups all purpose flour
1 beaten egg
Salt and pepper to taste
Olive oil
For the sauce:
1 1/2 cups + 2 tablespoons water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
3 tablespoons cornstarch
Cut the chicken into 1 ½ inch cubes. Combine the flour, salt, and pepper. Dip the chicken first in the beaten egg and then roll it in the flour mixture till it gets coated evenly. Heat the oil in a wok and deep fry the chicken in batches until it is completely cooked.
In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Mix well and cook over a medium heat for a few minutes. Stir in the brown sugar, orange zest, ginger garlic, and onion. Bring to the boil.
Combine the cornstarch with 2 tablespoons of water and mix well. Slowly stir in the cornstarch mixture into the orange sauce until it thickens. Pour the sauce over the breaded chicken. Garnish with green onions.
You can add about half a teaspoon of red pepper flakes to the garnish for added color and flavor.