Tuesday, July 27, 2010

Orange Chicken

Orange Chicken
from Your Home Based Mom (via Tasty Kitchen)

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ C all purpose flour
1 eggs (beaten)
¼ tsp salt
¼ tsp pepper
Oil (for frying)

Orange Sauce-
1 ½ C water
2 Tbsps orange juice
¼ C lemon juice
1/3 C rice vinegar
2 ½ Tbsp soy sauce
1 Tbsp orange zest (grated)
1 C packed brown sugar
½ tsp ginger root (minced)
½ tsp garlic (minced)
2 Tbsp green onion (chopped)
¼ tsp red pepper flakes
3 Tbsp cornstarch
2 Tbsp water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

{cooks note}

Let's just put this out there...I am really picky about orange chicken.  I don't care for tons of breading on the chicken. I finally found a recipe that I like.  It's easy to follow and my whole family liked it, so that is a plus.  


Leigh Anne @YourHomebased Mom said...

I totally agree with you about not wanting too much breading. That is what makes this recipe so perfect. Glad you enjoyed it too!

Aimee said...

Orange chicken is one of my favorites and your recipe looks tasty! I featured you here. YUM!