Recipe #8 Orange Chicken

I've made this a few times, and after a few tweaks of the original recipe (recipezaar) it worked like a charm!  Derek said, "This is really good.  You can keep this one.  NO need to experiment any more."  So, it must have been good!

Here's the Recipe:

Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup potato starch, plus
1 tablespoon potato starch (recipe called for cornstarch) 1/4 cup flour
1 tablespoon gingerroot, minced (didn't have any, but wished I did)
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine vinegar
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce  (I would suggest doubling this!)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1/2 orange, zest of--use caution when zesting the orange.  I found that any white that gets zested in makes this dish very bitter! 

Directions


Place chicken pieces in large bowl.  Stir in egg, salt, pepper and 1 tablespoon oil and mix well.  Stir cornstarch and flour together.  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. (I would add that keeping it in a warm oven keeps it warm and toasty!)

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.  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.  Serve over rice.

 

 

 

I'm trying to avoid most corn products so I tried this. 

 

It worked pretty well.  The only thing I would mention is that it gels up very quickly.  Maybe cool the sauce a bit before adding to sauce.  Also, I would definitely reccommend doubling the recipe for the sauce!  Good luck and enjoy!