Orange Chicken

Recipe from: blogchef
Image credit: Bobby

Orange Chicken

“What really makes this recipe stand out is the combination of both orange and lemon juice.” Bobby

Ingredients:

Chicken:

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 ½ cups all purpose flour

1 egg (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce:

1½ cups water

2 tablespoons orange juice

¼ cup lemon juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Cooking Instructions:

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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