orange chicken

Orange Chicken




2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper

Oil (for frying)

1/2 cup plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

Dash crushed hot red chiles

1/4 cup chopped green onions

1 tablespoon rice wine

Orange Chicken Sauce (recipe below)

1/4 cup water

1/2 to 1 teaspoon sesame oil



Cut chicken pieces into 2-inch squares and place 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 pieces, small batch at time, and fry 3 to 4 minutes or

until golden and crisp. (Do not overcook or chicken will be tough.)

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. 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.



Add to chicken and heat until sauce is thickened. Stir in 1

tablespoon oil and sesame oil.



Serve at once.



Makes 6 servings.



Orange Chicken Sauce:



2 teaspoons minced orange zest

1/4 cup juice from 1 large orange

1/2 teaspoon sugar

2 tablespoons chicken stock

1 tablespoon light soy sauce



Combine all ingredients in small bowl and set aside.