COPYCAT ORANGE CHICKEN INGREDIENTS:
- 2 lb boneless, skinless chicken breast, chopped into bite sized pieces
- 1 egg room temp.
- 1 1⁄2 tsp salt
- 1 pepper
- 2 tbsp oil -separate form frying
- 1⁄2 cup corn starch, plus 1 tbsp
- 1⁄4 cup all purpose flour
- 1 tbsp ginger root, minced
- 1 tsp garlic, minced
- 1⁄2 tsp red chili pepper flakes
- 1⁄4 cup green onion, chopped
- 1 tbsp rice wine
- 1⁄4 cup water
- 1⁄2 tsp sesame oil
- 1 1⁄2 tbsp soy sauce
- 1 1⁄2 tbsp water
- 5 tbsp sugar
- 5 tbsp white vinegar
- 1 orange, zest grated
Prepare your Orange Sauce first.
( This can be prepared and stored cold for a week. )
In a bowl, add the soy sauce, water, sugar, white vinegar, and orange zest.
Stir to combine.
In a medium sized bowl, mix egg, salt, pepper and vegetable oil.
In a separate medium sized bowl, add your corn starch and flour and mix well.
In a small bowl, dissolve your cornstarch in ¼ cup water. Set aside.
Heat the oil in a deep-fryer to 375 degrees
Chop your boneless and skinless chicken into small chunks.
Dip a small amount of the chicken pieces in the egg mixture, then to the corn starch mixture and place in your fryer for 3 to 4 minutes.
While the chicken is frying place a paper towel on a plate and set it next to the fryer.
Pull your chicken from the fryer and place on the paper towel lined plate.
Repeat these steps with the remaining chicken.
Using a wok or large skillet.
Add oil, ginger root, and garlic and stir fry about 1 minute stir constantly.
Add chili peppers and green onions, then stir fry for a few seconds.
Add rice wine and stir to combine for less than a minute
Add orange sauce and bring mixture to a boil.
Add cooked chicken and stir until well combined.
Stir in your corn starch mixture
Stir until the sauce has thickened.
Stir in sesame oil.