I love trying one new recipe per week.
This is my favorite so far:
2 lbs. boneless, Skinless chicken breasts or thighs cut into bite size cubes
1 large egg (I use chicken broth to be heart healthy)
1 1/2 teaspoon salt
1/2 tsp. black pepper
1 TBS. vegetable oil plus additional for frying
1/2 cup plus 1 Tbs. cornstarch, divided
1/4 cup all-purpose flour
Or you can just bread it with Italian Bread crumbs (that is really tasty)
Orange Chicken Sauce:
1/4 cup sugar
1/4 cup white vinegar ( I usually double this whole part)
2 tbs. soy sauce
2 tbs. water
Grated zest from orange (or orange flavoring)
Stir Fry:
1 Tbs. peeled or mined or grated fresh ginger
1 tsp. minced garlic (can leave out)
Dash of red pepper flakes
1/4 cup chopped green onions
1/4 cup water
1 Tbs. sesame Oil
Place cubed chicken in large bowl. Add egg salt, pepper and 1 Tbs. oil. Mix well. Stir together 1/2 cup cornstarch and flour in a large shallow bowl. Add chieck pieces, a handful or two at a time, and stir to coat evenly. Top off any excess.
Pour about 1 inch oil in a wok or deep, heavy skillet and heat to 375 f.. If you don't have a thermometer, heat oil until it starts to ripple. Add chiecken pieces, a small handful at a time, and fry until golden and crisp, 3 to 4 minutes.
Remove chicekn from oil with a slotted spoon and drain on paper towels. Set aside. Then cooking the next batch you will probably need to reduce the heat to keep chicekn from cooking too fast and possibly add a bit more oil.
Once all chicken is cooked reserve a couple of tbs. of oil from pain in a seperate bowel. Clean wok. Combine sauce ingredients in a large measuring cup and whisk until sugar dissolves.
Heat wok for 15 minutes over high heat. Add reserved oil back into pan. Add ginger, garlic, red pepper, and green onions; stir-fry 2 to 3 minutes. Add sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Combine remaining 1 Tbs. cornstarch with 1/4 cup water until smoothl add to skillet with orange sauce and chicken. Heat until sauce is thickened; stir in sesame oil. Serve with rice.