Big Bowl Orange Chicken
Serves: 4
3/4 pound chicken breast cut into 1 to 2" slices
1 egg, beaten
1/4 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
ORANGE SAUCE:
2 tablespoons light soy sauce
1/4 cup lemon juice
5 1/2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons julienned scallion
3 tablespoons julienned ginger
8 slices red Fresno pepper, julienned
2 fresh water chestnuts, peeled and sliced
2 1/4 cups peanut oil
3 thin orange slices, peeled and cut into quarters
1/4 cup chicken stock
1 tablespoon cornstarch mixed with 1/4 cup water
Orange Sauce:
Combine the light soy sauce, lemon juice, sugar, and salt. Mix the cornstarch-water mixture and add to the sauce. Allow to boil, thicken and clear, then turn off the heat.
In a wok or skillet, heat 2 cups of the peanut oil to 375 degrees. Keep it at that temperature while you cook the sauce.
Mix the chicken slices with the beaten egg, flour, cornstarch and salt. Let sit for 10 minutes and, rubbing with your fingers, work the chicken together with the flour mixture again. Repeat in another 10 minutes.
Heat a skillet or saucepan to hot and add the remaining 1/4 cup peanut oil. When hot, add the scallion-ginger mixture. Cook, stirring rapidly, for about 15 seconds just to coat with oil. Add the orange slices and cook another 10 seconds. Add the soy-lemon-sugar and salt mixture along with the chicken stock and bring to a boil.
Add the chicken to the oil and fry until crispy. Remove to drain. Immediately add the chicken to the sauce that you made and toss briefly to coat. Serve with rice.
Source: Big Bowl
Posts
