Friday, January 18, 2013 Orange Chicken Amazingness

From the Noshery.

1 ½ lbs Chicken Breasts, cut into 1½” cubes
1 ½ Cups Corn Starch
1 ½ cup panko bread crumbs
3 Eggs, Beaten
¼ tsp Salt
¼ tsp Pepper
Oil (for frying), approximately 2" in the bottom of a sauce pan
Candy Thermometer (for oil temperature)

Orange Sauce
1 ½ Cups Water
1/4 Cup Orange Juice
1/3 Cup Rice Vinegar
2 ½ Tbsp Soy Sauce
1 Tbsp Orange Zest, Grated
1 Cup Packed Brown Sugar
½ tsp Ginger Root, Minced
½ tsp Garlic, Minced
2 Tbsp Green Onion, Chopped
½ tsp Red Pepper Flakes
3 Tbsp Cornstarch
1/4 Cup Water

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. 

 Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked. Each time you do a batch the oil cools down, give it some time to heat back up between batches.

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

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