Ingredients
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-
1
-
1
-
-
-
8
-
8 - 10
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1
-
-
-
-
-
-
-
Directions
Orange Chicken, Crispy, spicy and full of citrus flavor. A Chinese restaurant favorite you can make in your own home., I doubled the sauce and it glazed on the chicken beautifully. Unlike other reviews I found this a bit on the salty side, not sweet but I did not use light soy as all I had was regular. I should have used kecap or added a tsp. brown sugar. The orange flavor was intense and we loved that! Thanks for a great recipe., I tried this last night for my husband and I, but it didnt come out right and was very sweet, but went well with the white rice
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Steps
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1
Done
|
Mix Together Egg With 2 Tbsp Cornstarch and Mix in Chicken; Coat Chicken Thoroughly and Allow to Stand 10-15 Minutes. |
|
2
Done
|
Mix Together Ingredients For the Sauce in a Small Bowl and Set Aside. |
|
3
Done
|
Cut Orange in Half, Then Quarter, Then Half Again; Remove Peel Without Splitting It If You Can, Then Try to Press It Flat and With Your Knife Cut Away as Much White Pith as You Can; Set Aside. |
|
4
Done
|
Heat About 4 Cups of Cooking Oil (i Prefer Peanut Oil) in Wok to About 350f. |
|
5
Done
|
Put Some Cornstarch in a Small Bowl and Take Chicken Pieces Individually and Dust Them With Cornstarch, and Shake Off Excess, and Immediately Fry Chicken Pieces in Hot Oil For 1 1/2-2 Minutes or Until Lightly Browned and Crispy, Then Remove and Drain. |
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6
Done
|
Drain Oil from Wok. |
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7
Done
|
Add 1 1/2-2 Tbsp Oil to Wok, Add Orange Peel, Red Peppers and Garlic, Cook Till It Becomes Aromatic and Peppers Start to Darken. |
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8
Done
|
Then Add the Sauce Mixture to the Wok, Cooking Until It Becomes Thickened and Glaze-Like. |
|
9
Done
|
Add the Chicken Pieces to the Wok, and Cook, Stirring, Until the Chicken Is Well-Coated, and Warmed Through, 30 Seconds to 1 Minute. |
|
10
Done
|
Serve With Hot Steamed Rice. |
