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Sunday, January 10, 2010

My Take on Orange Chicken

Have you ever gone to a Chinese restaurant and had something that you crave every time you go there or even think about Chinese food. I do! About 2 years ago I went to a local Chinese restaurant and absolutely feel in love with this dish! So, the other night I tried to come up with a easier and cheaper way to make it at home. So here it is..My take on Orange Chicken.

Orange Chicken
2 pounds boneless chicken pieces, skinned (i didn't use all of it, i saved some for another mean this week)
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 cup flour
1-2 tablespoon crushed red pepper (depending how spicy you like it)
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

The Sauce:
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

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. Remove chicken from oil and let it drain on paper towel. You may want to add grated zest of 1 orange to the sauce! It's not that hard, I just through it all together... and it didn't taste too bad. Work with it, but at the end it's all worth it!! I served with white rice as well. Yummy!! Enjoy!

4-5 servings

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