Guess what I did the other
day? I made THIS at lunchtime while no one was home. Then I ate it.
Okay...I didn't eat all of it, but I could have. Since IT Guy doesn't
like anything along the lines of Asian cuisine, I like to make it for
myself then I get alllll the leftovers. Out here in SC, we don't have a
Panda Express near-by or any really good Chinese food, for that matter.
So I make a few dishes myself to get my fix. This recipe is super good!
And if you want to make it but don't feel like frying the chicken
yourself, you can always go buy some pre-cooked chicken somewhere and
use that. Then all you have to do is whip up the sauce and some rice and
you're good to go! Give it a try!
Orange Chicken
1/2 cup orange juice
1 teaspoon orange zest
2 tablespoons sweet chili sauce (found in the Asian food aisle)
1/4 cup chicken stock
2 tablespoon soy sauce
1/4 cup sugar
2 teaspoons apple cider vinegar
2 teaspoons rice vinegar
2 cloves garlic ~ minced
2 tablespoons cornstarch
2 eggs
1 cup flour
salt and pepper to taste
3 chicken breasts ~ cut into large bite sized chunks
Heat 2 cups of oil in a large skillet.
Crack the eggs and place in a large zip top bag. Place all the cut chicken in the bag with the eggs and roll it all around until chicken is coated with the crushed eggs.
Place the flour in another zip top bag along with salt and pepper to taste. Place half of the coated chicken in the flour mixture and toss in the zip top bag until coated.
Fry the chicken in two batches until golden brown. Drain then set aside.
In a medium saucepan, stir together the sugar and cornstarch.
The add the orange juice, orange zest, chili sauce, chicken stock, soy sauce, vinegars and garlic.
Heat and stir to boiling until thick then remove from heat.
Place cooked chicken in a large bowl, then pour the sauce over the chicken. Toss to coat.
Serve with cooked rice.
Orange Chicken
1/2 cup orange juice
1 teaspoon orange zest
2 tablespoons sweet chili sauce (found in the Asian food aisle)
1/4 cup chicken stock
2 tablespoon soy sauce
1/4 cup sugar
2 teaspoons apple cider vinegar
2 teaspoons rice vinegar
2 cloves garlic ~ minced
2 tablespoons cornstarch
2 eggs
1 cup flour
salt and pepper to taste
3 chicken breasts ~ cut into large bite sized chunks
Heat 2 cups of oil in a large skillet.
Crack the eggs and place in a large zip top bag. Place all the cut chicken in the bag with the eggs and roll it all around until chicken is coated with the crushed eggs.
Place the flour in another zip top bag along with salt and pepper to taste. Place half of the coated chicken in the flour mixture and toss in the zip top bag until coated.
Fry the chicken in two batches until golden brown. Drain then set aside.
In a medium saucepan, stir together the sugar and cornstarch.
The add the orange juice, orange zest, chili sauce, chicken stock, soy sauce, vinegars and garlic.
Heat and stir to boiling until thick then remove from heat.
Place cooked chicken in a large bowl, then pour the sauce over the chicken. Toss to coat.
Serve with cooked rice.
Let's do this!
Stir together the cornstarch and the sugar.
Then the rest of the stuff for the sauce.
Cook until thick.
Cut up the chicken and get the coating ready.
Work in batches and don't overcrowd your skillet.
Cook the chicken until
golden brown on both sides.
Drain.
Throw the chicken in a bowl, pour
on the sauce and serve with rice!
