This is more of a cross between orange chicken and General Tso’s chicken because it has kick!
This is my jam more times than I care to admit. Make some crab rangoons or egg rolls (also on our blog) if you are feeling energetic.
- 4 boneless skinless chicken breasts, cut into bite-size pieces
- 3 eggs, whisked
- 1/2 C cornstarch, plus 2 T for sauce
- 1/4 C flour
- Oil for frying (peanut or canola)
- 1 C chicken broth
- 1/2 C orange juice
- 1/2 C sugar
- 1/3 C rice vinegar
- 1/4 C soy sauce
- 1/4 t powdered ginger
- 2 garlic cloves, minced
- 1 t Sambel Oelek chili sauce (or more for desired heat)
- orange zest from 1 orange (about 1 T)
- 1/4 t fresh chopped ginger
- 1/4 t fresh ground pepper
- 1 T cornstarch
- sliced green onion
- cooked rice
In a small bowl, whisk 1 T of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat until all chicken is cooked.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion, cilantro and orange zest.