Ingredients
Batter (for the chicken)
2 lbs boneless skinless chicken (fillet), chopped into bite-sized pieces
1 whole egg
1 1⁄2 tsp salt
white pepper
1/2 cup cornstarch
1/4 cup flour
Orange Sauce3
3 tbsp soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tbsp oil
2 tbsp gingerroot, minced
2 tsp garlic, minced
1 tsp red chili pepper flakes
1/2 cup green onion, chopped
2 tbsp rice wine
1/2 cup water
2 tbsp cornstarch
1 tsp sesame oil
Cooking Instructions
Step 1
Place the chicken pieces in a large bowl and set them aside.
Step 2
In a medium bowl, mix together the egg, salt, pepper, and 1 tablespoon of oil. Stir well and set it aside.
Step 3
In another medium bowl, combine 1/2 cup of cornstarch and flour.
Step 4
Heat oil in a wok or deep-fryer to 375 degrees for deep-frying.
Step 5
Dip the chicken pieces into the egg mixture, then into the flour mixture, shaking off any excess.
Step 6
Add the chicken to the wok in small batches and fry for 3 to 4 minutes or until they turn golden brown. Make sure not to overcook the chicken.
Step 7
Use a slotted spoon to remove the chicken from the oil and let it drain on paper towels. Set it aside.
- Step 8
- Now, let’s prepare the sauce:
- In a small bowl, mix together the soy sauce, orange juice, brown sugar, and orange zest. Set it aside.
- Step 9
- Clean the wok and heat it over high heat for 15 seconds.
- Add 1 tablespoon of oil, gingerroot, garlic, crushed red chili pepper flakes, and green onions.
- Step 10
- Stir-fry for a few seconds until it becomes fragrant.
- Step 11
- Next, add the rice wine and the soy sauce mixture that was set aside earlier.
- Step 12
- Add the cooked chicken and stir until everything is well mixed.
- Step 13
- In a small bowl, combine water and cornstarch. Then, add this mixture to the wok and stir until the sauce thickens. If desired, add sesame oil.
