Orange Chicken

Please click here for an updated post on this same recipe. The photos are much more appetizing.

I was craving Chinese food, specifically Orange Chicken. I've been trying to save money, so I opted to make this dish myself instead of going out to a restaurant. Fortunately, I had every ingredient. This dish tasted even better hours later. You should definitely make this. Just allow time to fry up the chicken bits; that part took the longest.

Orange Chicken
from Blog Chef

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour or cornstarch
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying; I used vegetable or canola oil, but peanut oil is the best for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Step 1: 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.

Step 2: 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.

Step 3: 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.