Orange Chicken

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  • For the Chicken:
  • 2 lb boneless skinless chicken, cut bite size
  • 1 egg
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 Tbsp oil
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 tsp ground ginger
  • 2 cloves garlic, pressed
  • 1/2 tsp crushed red pepper
  • 1/4 cup green onion, chopped
  • 1/2 tsp sesame oil
  • 2 Tbsp soy sauce
  • For the Glaze:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup orange juice
  • 2 Tbsp vinegar
  • 2 Tbsp cornstarch
  • 1/2 cup cold water

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INSTRUCTIONS

• 1. Mix egg, salt, white pepper and oil in a bowl. In another bowl mix 1/2 cup cornstarch and 1/4 cup flour. Coat bite size pieces of chicken first in egg mixture then in flour.
  2. Heat oil in stainless skillet (about 1/2 inch deep-or use a fry daddy). Fry chicken in oil until completely cooked, several minutes each side. Remove chicken into serving bowl. Drain all but 2 Tbsp oil.
  3. To remaining oil, heat ginger, garlic, red pepper, green onion, sesame oil and 2 Tbsp soy sauce. Heat for 2-3 minutes, until onions soften.
  4. In small bowl, mix 1/4 cup soy, 1/4 cup water, sugars, orange juice and vinegar. Add to onion mixture in skillet. Bring to a boil. Mix cornstarch and cold water in small bowl. Add to boiling mixture and return to boil until thickened. Pour hot glaze over chicken, mix and serve with white rice! Enjoy