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CHICKEN - Orange Peel Chicken
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| (Orange Peel Chicken) Ingredients: | |
| 1/2 pound | chicken breast,, (cut into bite-size cubes) |
| 5 | dried red chilies,, (cut into 1.5 inch |
| length, seeded and soaked in warm water) | |
| 1 teaspoon | minced orange zest |
| 2 cloves | garlic,, (minced) |
| 1 inch | ginger,, (minced) |
| 1 stalk | scallion,, (use the white part only, cut into thin threads for garnishing) |
| 2 teaspoons | oil |
| Oil for deep frying | |
| Orange Sauce: | |
| 1/4 cup | freshly-squeezed orange juice |
| 3 tablespoons | canned chicken broth |
| 1 tablespoon | soy sauce |
| 2 teaspoons | Chinese rice wine or dry sherry |
| 1/2 teaspoon | sesame oil |
| 1 teaspoon | rice vinegar |
| 5 teaspoons | sugar |
| 1/8 teaspoon | white pepper powder |
| 1 teaspoon | corn starch |
| Salt to taste | |
| Frying Batter: | |
| 1/2 cup | water |
| 2 oz. | all-purpose flour |
| 1 oz. | corn starch |
| 1/2 teaspoon | baking soda |
| 1/2 | egg |
| 1 teaspoon | cooking oil |
| 1 small pinch | salt |
Method:
Mix the orange sauce ingredients and set aside.
Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.
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