Orange Chicken

Nothing takes the stress away like some good cooking. This tasted very good topped on a fresh salad. I didn’t use a lot of oil and I used 2 egg whites instead of the egg.

1 lb boneless skinless chicken breasts (cut into 1-1/2” cubes)
3/4 cups all purpose flour
1 egg (beaten)
1/8 teaspoon salt
1/8 teaspoon pepper
Oil (for frying)
Orange Sauce-
3/4 cup water
1 tablespoon orange juice
1/8 cup lemon juice
1/6 cup rice vinegar
3/4 tablespoon soy sauce
1/2 tablespoon orange zest (grated)
1/2 cup packed brown sugar
1/4 teaspoon ginger root (minced)
1/4 teaspoon garlic (minced)
1 tablespoon green onion (chopped)
1/8 teaspoon red pepper flakes
1-1/2 tablespoons cornstarch
1 tablespoon water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.


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Filed under Main Course

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