Orange Chicken

Better than carryout! Chicken pieces are marinated in a sweet, savory, amazing marinade, then fried and coated in a sticky, luscious orange sauce. You’ll love this one! The marinade is also the sauce.

Ingredients:
Serves 2 – 3

Marinade/Sauce

  • 1/2 cup dark brown sugar
  • 1/4 cup white vinegar
  • 4 garlic cloves
  • 1 tbs of fresh ginger or 3 tsp of dried ginger
  • 1 1/2 tsp of orange zest
  • 3/4 cup of orange juice
  • 1 tsp of Sambal (chili paste found in the Asian section of most supermarkets) or a good pinch of cayenne pepper

Chicken

  • 2 Tbs of cornstarch
  • 2 Tbs of water
  • 4 egg whites, beaten with a fork
  • 1/4 – 1/2 cup of Peanut oil for frying
  • 1 – 1/2 lbs of boneless chicken thighs or breasts (skin on or off, your choice)
  • 1 green pepper, cut into thin strips

Directions:

Add all of the marinade/sauce ingredients in a saucepan.DSC06587Cook over medium heat until combined. Let cool and use 1/3 of it for the marinade. Cut the chicken into bite sized pieces and place in a large zip lock bag with 1/3 of the marinade and let rest for at least 1 hour.DSC06599Combine 2 Tbs of cornstarch with 2 Tbs of water and pour into the saucepan with the remaining 2/3 cup of marinade/sauce, cook and stir over medium heat until thickened.DSC06634Stir together the cornstarch and baking soda in one bowl and the beaten egg whites in another. Dip the chicken pieces in egg white, then coat with cornstarch/ baking soda mix.

DSC06615In a deep skillet or wok, heat the peanut oil until very hot.
Working in 3 batches, fry the chicken pieces until browned about 2-3 minutes.DSC06621 Remove to a paper towel lined plate.DSC06628Continue to fry all of the chicken. Add the green pepper to the last batch during the last minute of browning.DSC06630 Drain the oil and return all of the chicken to the wok and add the sauce, stir until all of the chicken is coated.
Serve over your favorite rice, I like Jasmine or Basmati.

 

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