Tuesday, August 14, 2012

Orange Chicken

                                               Orange Chicken
I love anything from the Szechuan province of China. This is my all time (second) favorite dish, so close to my beloved General Tso's favorite chicken, (also Szechuan) This would be such an easy dish, if I weren't cooking for eight tonight. Not to mention, I hate frying! Not just because it's unhealthy, but having all that oil, floating around in the air, coating everything (including me) I always want a shower after cooking! Yet, here I am, frying 3lbs. of chicken breast, because this is so darn good!


For the crispy chicken: This is an excellent crispy batter.
2-4 boneless chicken breast-diced and thawed
1 egg-white
1tsp kikkoman soy sauce
1/2tsp. sesame oil
1/4cup cornstarch
oil for frying

For the orange sauce:
zest of 1 orange
juice of half an orange
2Tbl. rice vinegar
1/2cup sweet chili sauce -or- Homemade sweet chili sauce
1Tbl. sugar
1Tbl. kikkoman soy sauce
1/4tsp sesame oil
1/2cup water
1Tbl. cornstarch
1/4cup scallions

You'll also need:
1tsp. oil
5 dried bird chilies-crushed
1tsp. minced garlic
1/2tsp. pureed ginger
Cooked rice

For the chicken, whisk together the egg-white, soy sauce and sesame oil. Add the cornstarch, and whisk to combine. Add the chicken and toss to coat. Let stand 20 minutes.
Meanwhile, whisk together the sauce ingredients, in a bowl.
When the chicken is ready, heat oil for deep frying. Cook the chicken in several batches until golden brown, but not too brown. Set aside.
In a large saucepan, heat the 1tsp. oil. When it's very hot, add the chilies, garlic and ginger. Cook 10 second, then add the sauce ingredients.
Cook a few minutes, until the sauce thickens. Then add the cooked chicken, and stir to combine.
Serve over rice.

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