Saturday, January 2, 2010

Orange Chicken


Orange Chicken
(I took a Chinese cooking class~ thanks Yolanda~ and learned how to make this delicious dish.)

Marinate chicken in:
1 Tbs soy suace
1 Tbs rice wine or cooking wine
1 tsp sesame oil
1 tbs cornstarch

Sauce:
1 tsp each: minced garlic, fresh minced ginger
1/3 C soy sauce
½ Water
2/3 C sugar
1/3 C vinegar
¼ tsp each:salt, mushroom seasoning
2 large fresh orange (make about 1/3 or ½ c fresh juice)
¼ C cornstarch add about 2-3 tbs at a time to thicken sauce while the sauce is boiling

Marinate the chicken for at least 15 minutes. Heat the wok or fryer on 340 degrees with 3 C canola or peanut oil. Dip the chicken pieces in the cornstarch then in eggs, then back in cornstarch again. Deep fry the cornstarch-coated chicken for about 3-5 minutes or golden brown. After cooked, drain on paper towel. Spoon out 1 Tbs oil on the wok, stir-fry the minced garlic and ginger then add the orange mixing sauce in a saucepan and bring to boil. Add the cornstarch water mixture and stir until thickened, pour over chicken and serve over rice.

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