There are three ways to enjoy Orange Chicken.
(1) Order it from your favorite Chinese restaurant (knowing it’s probably pumped full of MSG)
(2) Buy one of the bagged meals that you pop in a pan and warm up (not being able to pronounce all the ingredients or preservatives in the product)
(3) MAKE IT YOURSELF!
2 pounds of chicken breast (try to use organic) cut into bite-sized chunks
1/3 cup flour *
1/3 cup cornstarch * (make sure it’s NON-GMO)
3 whisked eggs *
Vegetable oil for frying *
1 cup Orange Juice (pulp or no pulp) *
1/2 cup Sugar *
2 tablespoons Tamari sauce *
2 tablespoons Rice Vinegar *
1/4 teaspoon Ground Ginger *
1/2 teaspoon Crushed Red Pepper or Red Chili Flakes
1/4 teaspoon Garlic Powder *
1 tablespoon cornstarch *
*Use Organic whenever possible
In a medium pot add the orange juice, sugar, rice vinegar, soy sauce or tamari, garlic powder, ginger and red chili flakes. Heat for three minutes but do not boil. In a small bowl whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add this paste to the orange sauce and whisk together cooking for another five minutes until the orange sauce thickens. Remove from heat and set it aside. Dip chicken pieces in the eggs then dip into the flour mixture. Using tongs, place the floured chicken on a separate plate while you work. Place the cooking oil in a heavy-bottomed pot and heat it up to 350°. Working in small batches, cook the chicken several pieces at a time for 4 to 5 minutes until GBD. (Golden Brown and Delicious) Don’t crowd the pieces of chicken in the cooking oil, it will slow down the cooking process! When done, carefully remove chicken from oil and place on a paper towel to dry. When all the chicken is cooked, toss with the orange sauce and serve with organic jasmine rice.
You’ll be thrilled with the results and since you made it yourself, you’ll know what’s in every bite.