Might as well gather everyone's recipes in one thread. Here's a start:
Orange Chicken
Ingredients:
(We cook for two)
2 lbs boneless, skinless, chicken breasts cut into bight-sized pieces
1 1/2 cups all purpose flour
1 or 2 eggs, beaten (depends on how much chicken you use)
¼ tsp salt
¼ tsp black pepper
Peanut oil for frying (vegetable or canola is fine)
Orange Sauce:
1 /12 cups water
2 Tbsp orange juice
2 Tbsp lemon juice
1/3 cup rice vinegar
2 ½ Tbsp soy sauce
1 Tbsp orange zest (grated)
1 cup packed brown sugar
½ tsp minced ginger root (we use as much as 2 Tbsp)
½ tsp minced garlic (we use 4 cloves)
2 Tbsp chopped green onion
¼ tsp red pepper flakes (we us 1 tsp)
3 Tbsp cornstarch
2 Tbsp water
Cooking:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg and coat with flour mixture. Deep fry in 375° oil (to test, stick wooden chopstick or spoon in oil. If bubbles appear, it’s hot enough. Or sprinkle a bit of flour to see if it fries). Cook in small batches.
Step 2: Meanwhile, in a large saucepan, combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, red pepper flakes, and soy sauce. Blend well over med. Heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and green onion. Bring to boil.
Step 3: Combine 3 Tbsp cornstarch with ¼ cup water and mix thoroughly. Slowly stir in cornstarch mix into sauce until it thickens. Pour sauce over chicken. Garnish with red pepper flakes, green onion, and (or) orange zest. Serve over rice.
(We always drop the leftover egg in the hot oil for the dog.
)
Total time is less than hour total.
This has been cobbled together for our tastes over the years. Here’s a link that is pretty close to this recipe except she uses thighs instead of breasts, egg whites only, and cornstarch instead of flour. We like the crispier chicken that the flour produces. There are also very good step-by-step photos:
Pioneer Woman
Enjoy!
Pat
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