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For Christmas I was given a deep fryer. I have spent quite a bit of time perfecting the usage of this tool. As a result, I have received several requests for my Orange Chicken Recipe. So here it is:

BATTERED CHICKEN:

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY:

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2″ squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T 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. Add chicken pieces,

a small batch at 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 T oil. Add ginger

and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles

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 1 T cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.

This entry was posted on Thursday, March 18th, 2010 at 9:20 am and is filed under Family. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.