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"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
Breanna's Orange Chicken From the kitchen of: Breanna
INGREDIENTS:
INGREDIENTS:
4 pounds cubed chicken breast
2 eggs
3 tsp salt
White pepper
Oil for frying
1 cup cornstarch
2 Tbsp cornstarch (separately)
1/2 cup flour
2 Tbsp minced ginger root
2 tsp minced garlic
2 dashes crushed hot red chilies
1/2 cup chopped green onions
2 Tbsp rice wine
1/2 cup water
2 tsp sesame oil
ORANGE SAUCE:
3 Tbsp soy sauce
3 Tbsp water
10 Tbsp sugar
10 Tbsp white vinegar
INSTRUCTIONS:
INSTRUCTIONS:
Cut chicken pieces into 2 inch squares and place in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep fryer to 375 degrees.
Add chicken, small batch at a time, and fry 3 to 4 minutes or until golden and crisp. (DO NOT overcook or chicken will be tough).
Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir fry until fragrant.
Add and fry crushed chilies and green onions.
Add rice wine and stir 3 seconds.
Add orange sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining cornstarch until smooth. Add chicken and heat until sauce is thickened.
Stir in 1 tablespoon oil and all the sesame oil.
Add zest of orange to sauce to flavor.
Serve at once.
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