Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 2 boneless skinless chicken breasts, cubed
- 1 egg
- ½ tsp salt
- ¼ tsp ground black pepper
- 3-4 tbsp canola oil
- ½ cup + 1 tbsp cornstarch
- ¼ cup flour
- 1 tbsp ground ginger
- 1 tsp minced garlic
- ½ tsp crushed hot red chili peppers
- ¼ cup green onion, chopped
- 1 tbsp rice wine vinegar
- ¼ cup water
Sauce
- 3 tbsp reduced sodium soy sauce
- 3 tbsp tbsp water
- ½ cup granulated sugar
- ½ cup white vinegar
- 1 tbsp orange zest
- In a shallow bowl, whisk egg, salt, pepper together.
- Add the chicken and stir to coat.
- Stir ½ cup cornstarch and ¼ cup flour together in a separate bowl.
- Transfer the chicken pieces dipped in egg to the cornstarch/flour mixture, stirring to coat (can also shake well in a plastic bag).
- Heat oil in wok or large skillet over medium heat.
- Add chicken, a few pieces at a time, and fry 3 to 4 minutes or until golden.
- Remove chicken from oil and drain on paper towels.
- Add all ingredients of orange sauce to a mixing bowl, stir, and set aside.
- Add additional oil to the wok/skillet and add ginger and garlic.
- Add crushed chile peppers, green onions, and rice wine vinegar and stir.
- Add the orange sauce and bring to boil.
- Add the cooked chicken, and stir.
- Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
- Heat through.
Serves 2
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/orange-chicken/
3.2.2419