Orange Chicken

Prepare rice and serve this Orange Chicken over rice.

Ingredients for the Chicken

2 lbs. Boneless, skinless chicken, cut into 3/4 inch pieces.

1 egg

1 1/2 Teaspoon salt

1 pinch black pepper

2 Tablespoons oil, divided, plus more for frying.

1 cup Flour

For the Sauce

1 Tablespoon cornstarch

2 Tablespoon rice wine

1/4 cup water

1 Teaspoon sesame oil

3 Tablespoons soy sauce

10 Tablespoons sugar

10 Tablespoons white vinegar

zest of one orange

To Finish

1 1/2 Tablespoons ginger root, minced

2 teaspoons garlic, minced

1/2 teaspoon red chili pepper crushed

Instructions

To make the sauce, combine 1 tablespoon corn starch, rice wine, water, sesame oil, sugar, white vinegar, and orange zest. Set aside.

In another bowl, add the egg, salt, pepper, and 1 tablespoon oil.  Wisk together.

In a separate bowl, add flour.

In a large frying pan or wok, heat oil to 375 degrees.  (drops of added water will pop when oil is hot)

Dip chicken pieces in flour, then egg mixture, then flour again.

Fry chicken till golden and crisp.  about 4 minutes.  Do not crowd chicken.

Transfer to a paper towel lined plate and repeat with additional chicken pieces.

When you are done with the chicken, Drain all but 1 tablespoon oil from skillet.

Add ginger, garlic, and crushed red pepper, cooking for about 15 seconds.

Add the orange sauce and bring to a boil.

Turn off the heat and add chicken to the sauce or pour sauce over the chicken and rice after being plated.

NOTES

Garnish with cut green onions, and a side of pickled ginger\, optional.

I also like a hot mustard. I use Coleman's dry mustard and make it into a paste by adding just a little water.