- Juice of 3 fresh, ripe oranges
- 1 Tbsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp rice vinegar
- 2 Tbsp sugar
- 1 tsp corn starch
- 3 Tbsps water
- 1/2 tsp salt
- Couple turns fresh grown pepper (white pepper is best, but black will work)
- 1/2 cup water
- 1/4 cup flour
- 1 Tbsp corn starch
- 1/2 tsp baking soda
- 1 egg
- 1 tsp canola oil
- 1/4 tsp salt
- 1 1/2 to 2 lbs chicken breast or tenders, cut into bite sized pieces
- 1 to 2 tsp chile pequin (dried chile pepper flakes) – pantry
- 1 zest of orange
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 to 2 tsps oil
- 1/2 cup canola oil for frying chicken
- 2 green onions, finely chopped for garnish
- Mix orange sauce ingredients and set aside.
- Mix batter till frothy. Toss chicken pieces into batter and make sure it’s all well coated. Heat 1/2 cup canola oil to medium high temp (in a deep, sauce pan). Once to temp, slowly add battered chicken pieces. You may need to do two bathes. If you’re pan is large, you will need additional oil, so just make sure you have enough to deep fry your chicken. Cook chicken pieces until golden brown & crispy, then remove and place on paper towels to soak up excess oil.
- Once all chicken is cooked, heat your wok or non stick pan and add a couple of teaspoons oil when pan or wok is hot. Quickly fry your minced garlic and ginger, about 1 min or less. Next, add orange zest and chile flakes and stir. Add chicken pieces back to wok and toss a few times. Last, add orange sauce to wok and stir fry until sauce is nicely thickened and glossy colored.
- Garnish with thinly dice green onion and serve hot, over steamed white rice.
Recipe and Photo: $10 buck dinners! / CC BY-SA