Week 2 Orange Chicken
January25
Week 2 takes us to the Orient for some tasty Orange chicken.
Orange Chicken:
2 oranges
1/4 cup light brown sugar
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup water
1 pound chicken, cut into 1-inch pieces
Vegetable oil for frying
2 cloves garlic, minced
1-1/2 teaspoons finely chopped fresh ginger
Hot cooked rice (to serve the chicken over)
1. Zest both oranges and set zest aside.
2. Juice oranges to measure 1/2 cup juice. Combine juice, sugar, soy sauce and cornstarch in small bowl; set aside.
3. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.
4. Heat about 3 cups vegetable oil in Dutch oven over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken.
5. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches.
6. Heat wok over medium-high heat until hot; add chili oil. Add orange peel, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant.
7. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve over rice.
Recipe adapted from:
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