Sunday, March 25, 2012

Orange Chicken

Serves 4

For the chicken:

1 lb. chicken breast, 1" cubes
4 eggs
1 c. cornstarch
4 tsps. vegeta, divided
1 tsp. black pepper, divided
1 tsp. onion powder
1 tsp. garlic powder
1 c. panko breadcrumbs
1 tsp. sesame oil
1 tsp. vegetable oil

  • Season chicken with 1 tsp. vegeta, 1/4 tsp. black pepper, onion powder, and garlic powder.
  • Set up three stations for the chicken.
    • 1st bowl- 4 eggs, 1 tsp. vegeta, 1/4 tsp. black pepper
    • 2nd bowl- 1 c. cornstarch, 1 tsp. vegeta, 1/4 tsp. black pepper
    • 3rd bowl- 1 c. breadcrumbs, 1 tsp. vegeta, 1/4 tsp. black pepper
  • Dredge chicken in the egg mixture, then the cornstarch, then back in the eggs, then finally the breadcrumbs. Set aside and let rest for 10 minutes.
  • In a large skillet heat up sesame oil and vegetable oil on medium heat. Fry in two batches until golden brown on each side. About 10 minutes total.
For the sauce:

3/4 c. water
1/4 c. orange juice
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1/4 c. brown sugar
1/4 tsp. fresh ginger
1 tsp. sriracha
1/4 tsp. black pepper
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 1/2 Tbsp. cornstarch
1 Tbsp. water

  • In a small saucepan heat water, orange juice, rice wine vinegar, and soy sauce on medium heat. Blend well.
  • Add brown sugar, ginger, garlic, red pepper flakes, black pepper, and sriracha. Bring to a boil and simmer for 10 minutes.
  • Combine cornstarch and 1 Tbsp. water and pour into the sauce mixture. Stir until thickened.
  • Pour over chicken and saute for 2 minutes.


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