Monday, March 28, 2011

Orange Chicken

This is a recipe I've been meaning to make a while now.  I've included two different options for cooking the chicken.  One is sauteed and the healthiest option.  The other fried and the way you are probably accustomed to orange chicken being served in restaurants.  Either way, the marinade and glaze is the same...awesome.

Orange Chicken
- 4 chicken breasts, cut into small pieces
- 1 cup water
- zest and juice of two small mandarin oranges
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 2/3 cup rice vinegar
- 2 cups brown sugar
- 1 tsp fresh minced ginger root (or 1/2  tsp dried)
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 4 green onions, thinly sliced

To Saute
- 3 tbsp vegetable oil

To Bread and Fry
- 2 cups flour
- 1/2 tsp salt
- dash pepper
- oil for frying

For glaze
- 1/3 cup cornstarch
- 1/4 cup water

Combine all marinade ingredients in a large saucepan.  Bring to a boil and cook for 15 minutes, stirring frequently.   Cool completely.  You can do this portion the night before.

Marinate chicken pieces in 1 cup of the sauce, reserving the rest for the glaze.  Let marinate for a few hours in the fridge.

To Saute the chicken: Drain off marinade and saute in large pan or wok, pre-warmed with 3 tbsp oil.  Cook until chicken is slightly browned and cooked through. 

To Fry the chicken: Combine flour, salt and pepper in a bag, drain marinated chicken and toss in bag to coat.  Fry in preheated frying oil for about 5 minutes, checking for doneness.

To make the glaze: Combine the cornstarch and water until cornstarch is fully dissolved.  Add this mixture to the reserved sauce and heat in a pan until bubbly and thickened.  Add cooked chicken to glaze, toss to coat and heat through completely.

Serve with cooked rice and vegetables.

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