Orange Chicken

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 1 large egg, lightly beaten
• cornstarch
• cooking oil
• 8 cloves garlic, minced
• 8 -10 dried hot red chili peppers
• 1 orange
• hot steamed rice
• 1/4 cup light soy sauce
• 1 tablespoon sake or 1 tablespoon dry sherry
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons spicy brown bean sauce
• 2 teaspoons minced ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Recipe

• 1 mix together egg with 2 tbsp cornstarch and mix in chicken; coat chicken thoroughly and allow to stand 10-15 minutes.
• 2 mix together ingredients for the sauce in a small bowl and set aside.
• 3 cut orange in half, then quarter, then half again; remove peel without splitting it if you can, then try to press it flat and with your knife cut away as much pith as you can; set aside.
• 4 heat about 4 cups of cooking oil (i prefer peanut oil) in wok to about 350f.
• 5 put some cornstarch in a small bowl and take chicken pieces individually and dust them with cornstarch, and shake off excess, and immediately fry chicken pieces in hot oil for 1 1/2-2 minutes or until lightly browned and crispy, then remove and drain.
• 6 drain oil from wok.
• 7 add 1 1/2-2 tbsp oil to wok, add orange peel, red peppers and garlic, cook till it becomes aromatic and peppers start to darken.
• 8 then add the sauce mixture to the wok, cooking until it becomes thickened and glaze-like.
• 9 add the chicken pieces to the wok, and cook, stirring, until the chicken is well-coated, and warmed through, 30 seconds to 1 minute.
• 10 serve with hot steamed rice.