Categories: chicken, chinese, orange

Ingredients

• 2 pounds chicken breasts, cut into bite-sized pieces
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola or vegetable oil
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• oil for frying, enough to fill a pot or wok with 1 inch of oil
• 1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper (1 1/2 teaspoon if you like it 1extra spicy)
• 1/4 cup green onion, sliced (about 3 or 4 green onions)
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon sesame oil
• 1/4 cup water mixed with 1 tablespoon cornstarch
• #Sauce:
• 5 tablespoons soy sauce
• 5 tablespoons granulated sugar
• 5 tablespoons rice wine vinegar
• zest of 1 orange
• juice of 2 oranges

Directions

1. Cut the chicken into bite-sized pieces. Combine with the egg, salt, pepper, and 1 tablespoon of oil. Add in the cornstarch and flour (I found it easiest to mix this together with [clean] hands).

2. In a wok or a pot, heat enough canola or vegetable oil for frying (about an inch deep in the pot/wok) over high heat for 5 minutes, then turn the heat down to medium-high. Add the chicken to the oil in batches, cooking each batch for about 8-10 minutes until cooked through (take one piece out and slice it open to check that it’s cooked). Remove the chicken from the oil with a slotted spoon and allow to drain on a plate covered lined with paper towels. Set aside until ready to toss in the sauce. It’s okay if the chicken cools a bit; it’ll get heated up again.

3. In a separate pot, add in the ginger, garlic, crushed red pepper flakes, green onions, 1 tablespoon of rice wine vinegar, and 1/2 teaspoon of sesame oil. Stir fry for about five minutes, until fragrant. Combine the sauce ingredients and add them to the onion mixture. Bring everything to a light boil, then add in the 1 tablespoon of cornstarch mixed with 1/4 cup of water. Heat everything until is starts to thicken a bit, about 3-4 minutes, then add in the fried chicken pieces. Toss to coat, and cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be. Serve with rice and/or vegetables.

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