

CHERI DISHES
RECIPES, REVIEWS & SERVICES

Orange Chicken
6-8 Servings
2 pounds boneless, skinless chicken (breast or thighs)
1 egg
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup cornstarch
1/4 cup flour
vegetable oil for frying
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Orange Glaze:
1 Tbsp. oil
1 Tbsp. freshly grated ginger
1 tsp. garlic, minced
1/4 cup green onions, chopped
1/2 tsp. crushed red pepper flakes
1/3 cup rice vinegar (or white)
1/2 tsp. sesame oil
1 1/2 Tbsp. soy sauce
1/3 cup brown sugar
zest from one orange
1/3 cup orange juice combined with 1 Tbsp. cornstarch
Cut chicken into bite size pieces. Whisk egg, salt and white pepper and add the chicken pieces. In another bowl blend the cornstarch and flour together. Heat 1/4 inch oil in a large frying pan. Coat several pieces of chicken at a time in the cornstarch-flour mixture and brown in the hot oil—removing to a separate plate as browned.
For the orange glaze: Heat the oil and saute’ the ginger and garlic for a minute. Add the green onions and red pepper flakes and saute’ another minute. Stir in the rest of the ingredients and heat until the sauce is gently boiling, stirring constantly. Cook 1 minute until thickened and pour over the chicken. Great served over rice.
