Thursday, November 19, 2009
Daicor's Orange Chicken
Hubby was watching a football game when an ad for Orange Chicken popped up in the side banners. Thinking it was a keeper of a recipe, he requested that I find a recipe for it. Good thing my best gal pal Daicor (from Maui) has a favorite recipe and gladly shared it with me.
Orange Chicken ingredients:
2 lbs boneless, skinless chicken breast (cut into bite-size pieces)
salt and pepper to taste
oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
a dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teaspoon Minced orange zest
1/4 cup Juice (from 1 large orange)
1/2 teaspoon Sugar
2 tablespoon Chicken stock
1 tablespoon. Light soy sauce
Combine all ingredients in small bowl and set aside.
To assemble the dish:
1. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg,
salt, pepper, and 1 tablespoon oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
2. Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside. (Note: I omitted dredging the chicken in flour and frying it).
3. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
4. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil. Serve hot over rice.