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Asian - Chicken -  Orange Chicken Post by :jbreeden Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2155

Click below to download : Asian - Chicken - Orange Chicken (Format : PDF)

Asian - Chicken - Orange Chicken

3 cups of chicken breast meat
red and green bell peppers and green onion to equal about 1 cup
2 egg, beaten until frothy

1 cup soy sauce
1/2 cup sugar
1/2 cup white vinegar
1/4 cup freshly squeezed orange juice (approximation)
Approx. 1/4 cup water or low-sodium chicken broth (to dilute soy sauce--otherwise too salty)
2-3 garlic cloves (crushed)
1/2 tsp. hot sauce

About 2 hrs. prior to making this dish, pour a little of the sauce mixture in with the breast nuggets so meat would soak up flavor. To do otherwise would not allow the sauce to deeply penetrate the meat. After pouring enough of sauce to cover chicken pieces, mix in cornstarch (1/4 cup) and let mixture sit in fridge.

After removing chicken from fridge, pour off sauce mixture and dip chicken pieces in egg white. Next, mix in at least 1/2 cup cornstarch (using large qty. very important) and mixed with hands until mixture became very gooey. After placing meat back in fridge, heat a bit of oil in wok, add 1 clove of minced garlic and sauted bell peppers for about 3 min. before adding green onions. Saute for another 1 - 2 min. before removing from fire and adding more oil to fry chicken.

After oil is hot (about 360 degrees), place chicken pieces in oil, trying to separate them as best as possible. After frying chicken (about 1 1/2 - 2 min. per piece), drain pieces on paper towel-lined plate. Next, add sauce to wok and heated for a minute or so before adding about 1 1/2 tbsp. Cornstarch mixed with equal amount of water. After stirring, add veggies and brought mixture to boil. Reduce heat and simmered until mixture started to thicken, at which point add chicken pieces and heat for about 1 min.
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