Email to mhudgins@q.com      

Recipe Categories: marlainlasvegas's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGES_Tea BREADS_Bisquits BREADS_Breadsticks BREADS_Buns BREADS_Cornbread BREAD_Quick BREAKFAST BREAKFAST_French_Toast BREAKFAST_Omelet BREAKFAST_Pancakes BREAKFAST_Syrup BREAKFAST_Waffles C CANNING CASSEROLES CASSEROLES_Bakes CASSEROLES_Bean CASSEROLES_Pies_Meat_Veggie CASSEROLES_Vegetable CELEBRATE_THE_DATE_RECIPES COOKIES COOKING_FOR_A_CROWD COPY_CAT CROCKPOT D5 DESSERTS_Cakes DESSERTS_Cakes_Cheesecakes DESSERTS_Cakes_Cupcakes DESSERTS_Cakes_Ice_Cream DESSERTS_Cobblers DESSERTS_Cookies DESSERTS_Cookies_Bars_Squares DESSERTS_Crisp DESSERTS_Ice_Cream DESSERTS_Ice_Cream_Cones DESSERTS_Ice_Cream_Pops_Misc DESSERTS_Ice_Cream_Sndwiches DESSERTS_Ice_Cream_Sorbet DESSERTS_Ice_Cream_Sundae DESSERTS_Ice_Cream_Yogurt DESSERTS_JellO DESSERTS_Pies DESSERTS_Pies_Ice_Cream DESSERTS_Pizza DESSERTS_Pudding DESSERTS_Pudding_Mousse_Misc DESSERTS_Pudding_Tapioca DESSERTS_Tarts DESSERTS_Torte DIABETIC DIPS DIPS_And_Chips DIPS_FONDUE DIPS_Salsa EASTER EGGS EGGS_Deviled ETHNIC ETHNIC_Asian ETHNIC_Danish_Dutch ETHNIC_German ETHNIC_Indian ETHNIC_Irish ETHNIC_Italian_Greek ETHNIC_Jamaican_Brazillian ETHNIC_Mexican ETHNIC_Mexican_Nachos ETHNIC_Russian ETHNIC_Sweden_Norwegian FISHandSEAFOOD FISHandSEAFOOD_Shrimp FRUIT FRUIT_Melon HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Organic HEALTHY_Sugar_Free HEALTHY_Weight_Watchers HOLIDAYS_4th_of_July HOLIDAYS_Bastille_Day HOLIDAYS_Canada_Day HOLIDAYS_Colombus_Day HOLIDAYS_Earth_Day HOLIDAYS_Fathers_Day HOLIDAYS_Flag_Day HOLIDAYS_Grandparents HOLIDAYS_Groundhog HOLIDAYS_Jewish_Passover HOLIDAYS_Jewish_Rosh_Hashana HOLIDAYS_Jewish_Shavuot HOLIDAYS_Jewish_Sukkot HOLIDAYS_Mardi_Gras HOLIDAYS_Memorial_Day HOLIDAYS_Mothers_Day HOLIDAYS_New_Years HOLIDAYS_Superbowl HOLIDAYS_Thanksgiving_After HOLIDAYS_Valentines HOLIDAYS_Veterans_Day Jams_Jellies_Marmalade JEWISH KIDS KIDS_Back_To_School MEALS MEATS MEATS_Grilling MEATS_Kabobs_Skewers MEATS_Meatballs MEATS_Meatloaf MEATS_Pork MEATS_Poultry MISCELLANEOUS MISCELLANEOUS_Amish MISCELLANEOUS_Bruschetta MISCELLANEOUS_No_Bake_Cook MISCELLANEOUS_PA_Dutch MISCELLANEOUS_PotPies_MeatPies MISCELLANEOUS_Quiche NONFOOD PASTA_Lasagna PASTA_Ravioli PASTRIES_Crusts_Doughs PET_RECIPES PET_RECIPES_Bird PIZZA SALADS SALADS_Coleslaw SALADS_Dressing SALADS_Gelatin SALADS_Macaroni SALADS_Pasta SALADS_Potato SALADS_Salads_With_Dressings SANDWICHES SANDWICHES_Pita SANDWICHES_Wraps SAUCES SAUCES_Gravy SAUCES_Marinades SEASONAL_Fall_Autumn SEASONINGS_Condiments SEASONINGS_Misc SIDE_DISH SIDE_DISH_Potatoes SIDE_DISH_Potatoes_Baked SIDE_DISH_Rice SIDE_DISH_Stuffing SIDT_DISH_Potatoes_Baked SNACKS SNACKS_Candy SNACKS_Chips SNACKS_Smores SOUPS SPREADS_Friosting_Icing_Glazes TEX_MEX TIPS TIPS_How_To TIPS_Measure_Conv_Equiv TNT_From_the_Stars VEGETARIAN_VEGAN

Golden Wok Orange Flavored Chicken




Source of Recipe


Marla


List of Ingredients




Golden Wok Orange Flavored Chicken


Chicken:
1 lb. chicken breast meat

Marinade:
1 egg white
1 tsp. salt
1 tsp. sugar

Orange Sauce:
1 C. water
1/2 C. ketchup
1/2 C. sugar
1/8 C. vinegar
1 T. soy sauce
4 tsp. cornstarch
2 tsp. sesame oil
2 T. vegetable oill
1 T. grated orange peel (wash orange well before
removing peel with a grater)
2 T. chopped scallion (white part only)
To finish
4 C. vegetable oil
1 C. cornstarch (in a plastic baggie)

For serving:
Steamed rice


Recipe





Cut chicken breast into 1/2-inch cubes; set aside.

Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.

Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.

Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.

To finish: Preheat 4 cups oil to 350-375ºF.

Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.

Makes about 4 servings