Rachael's Orange Chicken
Sarah
ingredients
- Rice
- 2 lbs chicken cut into bite size pieces
- 1 egg
- 1 1/2 tsp. salt
- Pepper
- 1 Tbsp oil
- Oil for frying
- Breading:
- 1 cup cornstarch
- 1/2 cup flour
- 1/4 cup panko bread crumbs (optional)
- 1 1/2 tsp baking powder
- 1/2 tsp of salt and pepper
- Sauce:
- 1 Tbsp minced ginger root
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp water
- 5 Tbsp sugar
- 5 Tbsp white vinegar
- 3-5 Tbsp tomato sauce (trust me it makes it taste sooo much better!)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 dash crushed red pepper
- 1 tablespoon rice wine (mirin)
- 1/4 cup water
- 1/4 cup chopped green onions
- Orange zest
directions
- 1
Start rice cooking…….
- 2
Combine sauce ingredients in a pan and double if you want it moister like panda express. Bring to a boil then turn down and let simmer until the chicken is ready.
- 3
Heat desired amount of oil to 375°. Cut chicken into bite size pieces and mix together in a bowl with the egg, salt, pepper and oil. In a separate bowl combine breading ingredients. Add chicken pieces a couple at a time and coat well with the breading mixture. There should be enough breading on the chicken for it not to be sticky. If it is sticky add more flour and cornstarch. Fry chicken pieces for 4-5 minutes until golden and crisp. Drain on paper towels.
- 4
Transfer the sauce to a skillet and bring it to a simmer. Add chicken and stir until thickened. The cornstarch in the breading will thicken the sauce and make it super sticky! Remove and add green onions and orange zest.
Source: Rachael Wynn
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