Orange Chicken Recipe by LizzieVO
Cooking Instructions 1hr and 30mins 1 Place the chicken pieces in a large bowl and set them aside. 2 In a medium bowl, mix together the egg, salt, pepper, and 1 tablespoon of oil. Stir well and set it aside. 3 In another medium bowl, combine 1/2 cup of cornstarch and flour. 4 Heat oil in a wok or deep-fryer to 375 degrees for deep-frying. 5 Dip the chicken pieces into the egg mixture, then into the flour mixture, shaking off any excess. 6 Add the chicken to the wok in small batches and fry for 3 to 4 minutes or until they turn golden brown. Make sure not to overcook the chicken. 7 Use a slotted spoon to remove the chicken from the oil and let it drain on paper towels. Set it aside. 8 Now, let's prepare the sauce: In a small bowl, mix together the soy sauce, orange juice, brown sugar, and orange zest. Set it aside. 9 Clean the wok and heat it over high heat for 15 seconds. Add 1 tablespoon of oil, gingerroot, garlic, crushed red chili pepper flakes, and green onions. 10 Stir-fry for a few seconds until it becomes fragrant. 11 Next, add the rice wine and the soy sauce mixture that was set aside earlier. 12 Add the cooked chicken and stir until everything is well mixed. 13 In a small bowl, combine water and cornstarch. Then, add this mixture to the wok and stir until the sauce thickens. If desired, add sesame oil. 14 Serve the dish over jasmine rice. 1 Place the chicken pieces in a large bowl and set them aside. 1 Place the chicken pieces in a large bowl and set them aside. 2 In a medium bowl, mix together the egg, salt, pepper, and 1 tablespoon of oil. Stir well and set it aside. 2 In a medium bowl, mix together the egg, salt, pepper, and 1 tablespoon of oil. Stir well and set it aside. 3 In another medium bowl, combine 1/2 cup of cornstarch and flour. 3 In another medium bowl, combine 1/2 cup of cornstarch and flour. 4 Heat oil in a wok or deep-fryer to 375 degrees for deep-frying. 4 Heat oil in a wok or deep-fryer to 375 degrees for deep-frying. 5 Dip the chicken pieces into the egg mixture, then into the flour mixture, shaking off any excess. 5 Dip the chicken pieces into the egg mixture, then into the flour mixture, shaking off any excess. 6 Add the chicken to the wok in small batches and fry for 3 to 4 minutes or until they turn golden brown. Make sure not to overcook the chicken. 6 Add the chicken to the wok in small batches and fry for 3 to 4 minutes or until they turn golden brown. Make sure not to overcook the chicken. 7 Use a slotted spoon to remove the chicken from the oil and let it drain on paper towels. Set it aside. 7 Use a slotted spoon to remove the chicken from the oil and let it drain on paper towels. Set it aside. 8 Now, let's prepare the sauce: In a small bowl, mix together the soy sauce, orange juice, brown sugar, and orange zest. Set it aside. 8 Now, let's prepare the sauce: In a small bowl, mix together the soy sauce, orange juice, brown sugar, and orange zest. Set it aside. 9 Clean the wok and heat it over high heat for 15 seconds. Add 1 tablespoon of oil, gingerroot, garlic, crushed red chili pepper flakes, and green onions. 9 Clean the wok and heat it over high heat for 15 seconds. Add 1 tablespoon of oil, gingerroot, garlic, crushed red chili pepper flakes, and green onions. 10 Stir-fry for a few seconds until it becomes fragrant. 10 Stir-fry for a few seconds until it becomes fragrant. 11 Next, add the rice wine and the soy sauce mixture that was set aside earlier. 11 Next, add the rice wine and the soy sauce mixture that was set aside earlier. 12 Add the cooked chicken and stir until everything is well mixed. 12 Add the cooked chicken and stir until everything is well mixed. 13 In a small bowl, combine water and cornstarch. Then, add this mixture to the wok and stir until the sauce thickens. If desired, add sesame oil. 13 In a small bowl, combine water and cornstarch. Then, add this mixture to the wok and stir until the sauce thickens. If desired, add sesame oil. 14 Serve the dish over jasmine rice. 14 Serve the dish over jasmine rice. 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