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Orange Chicken

Source of Recipe

The Philippine Cookbook


List of Ingredients

2 lbs Boneless chicken cut into 2" chunks
1 Egg
11/2 tsp Salt
Dash of white pepper
Oil (to fry)
1/2 C + 1 Tbsp Cornstarch
1/4 C Flour
1 Tbsp Minced ginger
1 tsp Minced garlic
Pinch crushed red pepper flakes
1/4 C Chopped green onion
1 Tbsp Rice wine
1/4 C Water
1 tsp Sesame oil
Orange Sauce
2 tsp Orange zest
1/4 C Juice from large orange
1/2 tsp Sugar
2 Tbsp Chicken stock or broth
1 Tbsp Light shoyu



Recipe

Combine the orange sauce and set aside. In a bowl, combine egg, salt, pepper and 1 Tbsp oil and mix well. Stir cornstarch and flour together. Coat chicken pieces in flour mixture. Deep fry in oil at 375 degrees until golden brown. Remove chicken and let the oil drain from the chicken. Do not over cook or chicken will be tough. In a wok, add oil. When hot, add ginger, garlic and stir fry until fragrant. Add crush red pepper green onion and stir fry briefly. Add rice wine and stir a couple seconds. Add orange sauce and bring to a simmer. Add chicken stirring until well mixed. Add water and 1 tbsp of cornstarch in glass mix well then pour into chicken mixture until sauce thickens. Add 1 tsp sesame oil. Serve at once.