WHERE has this been all my life?!
We all love Chinese food in my family.
PF Changs, Pei Wei, and even Panda Express are favorite destinations.
We usually order Kung Pao,
but Mr. H. and my children also really like orange chicken.
I don't think I've ever even tried it.
My son requested that I find a recipe and make it this week,
and oh boy did we all love it.
The chicken was SO moist and tender
and the sauce so tasty...
we were all wanting to lick our plates. ;-)
I used this recipe.
I am putting it on here as well, instead of just linking,
because I never want to loose the recipe!
for the sauce -
1 1/2 cups water
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon orange zest
1/4 cup rice vinegar
2 tablespoons soy sauce
1/2 cup brown sugar
1/2 teaspoon fresh ginger, grated
1 garlic clove, chopped
2 tablespoons green onions, sliced thinly
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
for the chicken-
1 pound chicken breasts or tenders, cut into bite sized pieces
2 eggs, beaten
1 cup flour
1 tablespoon cornstarch
2 teaspoons salt
oil for frying
additional sliced green onions
To make sauce, combine all of the ingredients except for the cornstarch and 2 tablespoons of water.
Bring to a boil over medium heat. Stir together cornstarch and water, pour into boiling
sauce, and whisk until thickened. Keep sauce warm as you make the chicken.
Heat an inch of oil in skillet. Combine flour, cornstarch, and salt.
Coat chicken pieces in egg and then flour mixture.
Place chicken pieces into hot oil and fry until golden brown and cooked through.
Remove chicken with slotted spoon, add to warm sauce, and stir to coat.
Serve chicken over steamed rice and top with green onions.
Delicious with a side of spicy green beans.