Sunday, March 27, 2011

Orange Chicken

I discovered this recipe about a year ago, and my family really loves it.  Even the picky ones.  It looks like a lot of steps, but it is totally worth the effort. The recipe is really pretty simple to execute, and uses mostly ingredients that you are likely to have on hand.  
But, if you wish to simplify it even further, I happen to know that Costco sells the Panda Express Orange Chicken Sauce, and it is very good.
The original recipe calls for sesame oil, but I don't tend to keep that on hand, so I use regular vegetable oil.  I'm sure there is a subtle difference in taste, but we did not notice it.

Orange Chicken

2 lbs. boneless, skinless chicken, cut into bite size cubes
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. oil plus oil for frying
1/2 c. plus 1 Tbsp. cornstarch, divided
1/4 c. flour
1/4 c. sugar
1/4 c. white vinegar
2 Tbsp. soy sauce
2 Tbsp. water
Grated Zest of 1 orange

1 Tbsp. minced or grated fresh ginger
1 tsp. minced garlic
1/4 c. chopped green onions
red pepper flakes, to taste
1/4 c. water
 1 Tbsp. oil

1.  In a large bowl, lightly beat egg, then add salt, pepper, and 1 Tbsp oil and combine.  Add in chicken and then toss lightly until coated.
2.  In a large ziploc bag, combine cornstarch and flour.  Drop in chicken pieces, turning to coat a few at a time, and shake the bag to coat all of the chicken. 
3.  Fill a wok or deep skillet with about 1 in. oil and heat to 375 degrees.  Add chicken in small batches and fry until golden around 4-5 minutes.  Remove chicken when done and drain on paper towels.  (In my large skillet I was able to do this in 2 batches, but needed to add more oil for the second batch)  Reserve 2 Tbsp. oil and set aside.
4.  In a small bowl, combine sugar, vinegar, soy sauce, 2 Tbsp. water, and orange zest and set aside.
5. In a clean wok or skillet (either the same one, washed, or a new one...your call) heat reserved oil.  Add ginger, garlic, green onions and red pepper flakes.  Cook 2-3 minutes.  Add orange mixture and bring to a boil.  Gently toss in chicken, turning to coat. 
6.  In a small bowl, combine 1 Tbsp. cornstarch with 1/2 c. water.  Add to skillet and continue to stir to coat chicken  Add remaining 1 Tbsp. oil and stir.  Serve hot over rice, and sprinkled with a few fresh chopped green onions.
The perceptive among you may have noticed an absence of aforementioned green onions.  The ones I thought I had in my fridge were no good anymore.  I definitely recommend using them though.  They add a nice flavor.

source:  Family Feasts for $75 a Week

No comments:

Post a Comment