LOCATION: Recipes >> Asian >> Orange Chicken 03
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Orange Chicken 03
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HOT ORANGE CHICKEN
(makes 2 - 4 servings)
1 lb chicken
1/2 c peanut or other salad oil
2 Tbs peanut or other salad oil
2 Tbs chopped dried or fresh orange peel
2 dried red chili peppers, chopped
10 scallions, slightly smashed and cut into 1 1/2-inch pieces
1 1/2 Tbs tapioca or cornstarch dissolved in 1/3 c cold water
1 Tbs rice wine or dry sherry
2 Tbs soy sauce
1/2 tsp baking soda
1/2 salt
1/2 tsp sugar
2 tablespoons soy sauce
1/2 Tbs cider vinegar
1/3 c orange juice
1 Tbs sugar
1 tsp tapioca or cornstarch
1/4 tsp salt
Cut chicken into 1/4-inch thick strips. Mix together cornstarch,
wine, soy, baking soday, salt and sugar and add chicken, tossing
to coat well. Cover and chill for 90 minutes or overnight.
Add 1 tablespoon of oil to marinade and mix well to separate chicken
pieces. Mix seasoning sauce. Heat 1 cup of oil in a wok or skillet
until very hot. Stir-fry chicken about 1 minute; remove and drain
well. Warm 1 tablespoon oil in a wok or skillet over medium heat
and fry orange peel until dark brown. Add chili peppers and
scallions; stir-fry 30 seconds. Add seasoning sauce, stirring
constantly until sauce thickens and boils. Add chicken and mix
well. Serve hot.
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