Orange Chicken is one of those things that’s so changed from it’s origins. Originally a dish from China it made its way over to the states and got a good old fashioned makeover. Now I’m not saying at all it’s better than authentic Orange Chicken you can get in China. No freakin’ way I’m saying that. What I am saying is that it is its own thing in the US and that thing is pretty freaking good.
Orange Chicken
Serves 4
Ingredients
3 Chicken Thighs, boneless, skinless cut into 1 inch chunks
1 egg, beatened
½ c water
½ c flour
3 T cornstarch
2 T vegetable oil
1 t baking powder
¼ t salt
Sauce
½ c water
¼ c honey
¼ c ketchup
Juice of 1 large Orange
2 ½ T white vinegar
2 T corn starch
2 ½ t sugar
1 ½ t sesame seeds
1 ¼ t fresh orange zest
1 t sesame seed oil
1 cl garlic, chopped small
1/8 t onion powder
For the sauce grab a small bowl add corn starch and 2 Tablespoons of water mix into smooth. In a sauce pan over low heat add all sauce ingredients including the corn starch water mix. Stir occasionally until thickened. Remove from heat and set aside.
For the chicken mix all chicken batter ingredients together in a bowl except oil. Get a large pan over medium heat. Let the temperature come up to 330 degrees and pour in the oil.
Swish the oil around a bit. Dip chicken pieces in batter, shake off excess and add to the pan. Stir and fry until the chicken is crispy. Pour sauce over chicken and mix well. Sprinkle over sesame seeds. Enjoy.
Peace,
CK
Orange Chicken
Serves 4
Ingredients
3 Chicken Thighs, boneless, skinless cut into 1 inch chunks
1 egg, beatened
½ c water
½ c flour
3 T cornstarch
2 T vegetable oil
1 t baking powder
¼ t salt
Sauce
½ c water
¼ c honey
¼ c ketchup
Juice of 1 large Orange
2 ½ T white vinegar
2 T corn starch
2 ½ t sugar
1 ½ t sesame seeds
1 ¼ t fresh orange zest
1 t sesame seed oil
1 cl garlic, chopped small
1/8 t onion powder
For the sauce grab a small bowl add corn starch and 2 Tablespoons of water mix into smooth. In a sauce pan over low heat add all sauce ingredients including the corn starch water mix. Stir occasionally until thickened. Remove from heat and set aside.
For the chicken mix all chicken batter ingredients together in a bowl except oil. Get a large pan over medium heat. Let the temperature come up to 330 degrees and pour in the oil.
Swish the oil around a bit. Dip chicken pieces in batter, shake off excess and add to the pan. Stir and fry until the chicken is crispy. Pour sauce over chicken and mix well. Sprinkle over sesame seeds. Enjoy.
Peace,
CK