On Friday, I had a hankering for Orange Chicken.
I absolutely Love, LURVE, Luv the orange chicken from Trader Joes, but I don't ever get to make it out there. I thought that I would try to make it at home.
And I succeeded, with little effort. I paired these with mediocre pot stickers. I am still working on a recipe for those, but the Orange Chicken was actually really good. (I really need to find new adjectives to describe my eats.)
I even ate the leftovers before Josh had a chance to take them to work.
2 boneless skinless Chicken Thighs
Salt to taste
White Pepper to taste
1/2 cup cornstarch
1/4 cup flour
1 Tablespoon grated ginger
1 Teaspoon Garlic, Minced
1/2 Teaspoon Crush Red Peppers
1/4 Cup Green onions
1 tablespoon of White Wine Vinegar
1/4 cup water
1/2 teaspoon Sesame Oil
Bell Peppers, to taste
2 Tablespoons Tamari
2 Tablespoons Water
5 Tablespoons Sugar
5 Tablespoons White Wine Vinegar
3 Tablespoons of OJ Concentrate
- Place chicken pieces 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.
- Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
- Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
- (Do not overcook chicken).
- Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
- Clean wok and heat 15 seconds over high heat.
- Add 1 tablespoon oil.
- Add ginger, garlic, bell peppers, and pineapple and stir-fry until fragrant; about 10 seconds.
- 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.
- Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
- Heat until sauce is thickened.
- Stir in sesame oil and orange zest if desired.
- Serve over Long Grain Brown Rice.