Orange Chicken

Name: Orange Chicken
Yield: 4 servings
Cuisine: British
Ingredients: 4 Boneless Skinless Chicken Breasts; 3 Eggs (whisked); 1/3 cup Cornstarch; 1/3 cup Flour; Salt; Oil (for frying); 2 cup Orange Juice; 1/2 cup Sugar; 4 Tablespoons Rice Vinegar; 4 Tablespoons Soy Sauce; 1/2 teaspoon Ginger; 4 Garlic cloves, finely diced; 1 teaspoon Red Chili Flakes; 2 Tablespoon Cornstarch; Green Onions; Orange Zest

Raymond Dowe @spray

Wicklow, Leinster, Ireland

Orange Chicken

Raymond Dowe @spray

Wicklow, Leinster, Ireland

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Ingredients

4 servings

4Boneless Skinless Chicken Breasts
3Eggs (whisked)
1/3 cupCornstarch
1/3 cupFlour
Salt
Oil (for frying)
2 cupOrange Juice
1/2 cupSugar
4 TablespoonsRice Vinegar
4 TablespoonsSoy Sauce
1/2 teaspoonGinger
4Garlic cloves, finely diced
1 teaspoonRed Chili Flakes
2 TablespoonCornstarch
Green Onions
Orange Zest

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Steps

1

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Bring to a boil and then immediately turn down the heat to a low simmer.
2

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
3

Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
4

Whisk eggs in shallow dish.
5

Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
6

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
7

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
8

Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.