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Recipe from: blogchef Image credit: Bobby |
Orange
Chicken
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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