Orange Chicken

Name: Orange Chicken
Ingredients: 2 lbs boneless skinless chicken breasts (cut into 1-1/2 inch cubes); 1 cup all-purpose flour; 12 cup cornstarch; 1 egg, beaten; salt and pepper; oil (peanut is best); 1 cup water; 2 tablespoons fresh orange juice; 14 cup fresh lemon juice; 13 cup rice vinegar; 2 12 tablespoons soy sauce; 1 tablespoon orange zest, grated; 1 cup packed brown sugar (I think this is perfect, but may use 3/4 cup for less sweet); 12 teaspoon gingerroot, minced; 12 teaspoon garlic, minced; 2 tablespoons green onions, chopped; red pepper flakes (over the top using Thai chili paste); 3 tablespoons cornstarch; 14 cup water

19 ingredients

10 steps

Ingredients

2 lbs boneless skinless chicken breasts (cut into 1-1/2 inch cubes)
1 cup all-purpose flour
12 cup cornstarch
1 egg, beaten
salt and pepper
oil (peanut is best)
1 cup water
2 tablespoons fresh orange juice
14 cup fresh lemon juice
13 cup rice vinegar
2 12 tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar (I think this is perfect, but may use 3/4 cup for less sweet)
12 teaspoon gingerroot, minced
12 teaspoon garlic, minced
2 tablespoons green onions, chopped
red pepper flakes (over the top using Thai chili paste)
3 tablespoons cornstarch
14 cup water

Directions

1

Combine flour, cornstarch, salt, and pepper.
2

Dip chicken into beaten egg and toss in flour mixture to coat.
3

Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok using about 1 inch oil) until completely cooked.
4

Meanwhile, in a large saucepan combine 1 cups water, orange juice, lemon juice, rice vinegar and soy sauce.
5

Blend well over medium heat for a few minutes.
6

Stir in brown sugar, orange zest, ginger garlic, and onion.
7

Bring to a boil.
8

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.
9

Slowly stir cornstarch mixture into sauce until it thickens.
10

Pour sauce over cooked chicken and garnish with green onions.