Orange Chicken

Impress your guest with the aromas and taste of Orange Chicken! The first time I made this Pete helped me cook for my parents and it took an easy two hours; they were very hungry. Prepare yourself and it gets easier the second time. This is a personal favorite. To make it healthier, skip all the breading and just use grilled chicken and orange sauce.

2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 t. salt

Pepper

Oil (for frying)

1/2 cup cornstarch PLUS

1 T. cornstarch

1/4 cup flour

1 T. minced ginger root (don’t have to have)

1 t. minced garlic (I use wok oil that has garlic in it)

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 T. rice wine

1/4 cup water

1 t. sesame oil

Orange Chicken Sauce:

1 1/2 T. soy sauce

1 1/2 T. water

5 T. sugar

5 T. vinegar

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.