Orange Chicken

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  • Average
  • Average budget

Ingredients

  • 2 lbs boneless skinless chicken, chopped into bite sized
  • 1/2 med size onions
  • 1 green bell pepper
  • 1 egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus
  • 1 tablespoon cornstarch
  • 1/4 cup flour
  • 1 tablespoon ginger root, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chili pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • Orange Sauce for Stir Fry
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 orange, zest of

Preparation

Step 1

Directions:
Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Add Bell pepper, onions
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired.

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