Subj : Chinese Chicken - 14
To   : All
From : Dave Drum
Date : Fri Jan 03 2025 16:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sweet & Spicy Orange Chicken
Categories: Poultry, Citrus, Vegetables, Herbs, Chilies
     Yield: 8 servings

MMMMM--------------------------CHICKEN-------------------------------
     1 lg Egg
     2 tb Water
   3/4 c  A-P flour
   1/2 c  Cornstarch
     2 lb Boned, skinned chicken; in
          - 1 1/2" pieces
   1/2 ts Salt; divided
   1/4 ts Pepper; divided
          Oil for deep-fat frying

MMMMM---------------------------SAUCE--------------------------------
     1 c  Orange juice
     2 tb Grated orange zest
   3/4 c  Packed brown sugar
   1/4 c  Soy sauce
     3 tb Rice vinegar
     3 tb Lemon juice
     3 tb Chopped green onions
     2 cl Garlic; minced
     2 ts Sesame oil
     2 ts Minced fresh gingerroot
   1/2 ts Crushed red pepper flakes
   1/2 ts Salt
   1/4 ts Pepper
     2 tb Cornstarch
     2 tb Water

MMMMM--------------------------TO SERVE-------------------------------
          Hot cooked rice
   1/2 c  Chopped green onions
     2 tb Sesame seeds; toasted

 In a small shallow bowl, whisk together egg and water.
 In a large shallow bowl, whisk together flour and
 cornstarch. Season egg mixture, flour mixture and
 chicken with salt and pepper.

 Pour oil into a large frying pan or Dutch oven to a
 depth of 2-3 inches. Heat oil to 350ºF/175ºC; use a
 thermometer to monitor temperature. Line a sheet pan
 with paper towels. Working in batches, add 4-5 pieces of
 chicken to the hot oil at a time; use tongs or a metal
 spatula to turn the pieces as they cook. Once lightly
 browned, transfer to paper towel-lined sheet pan.
 Continue until all chicken is fried; cover batches with
 a kitchen towel.

 To make sauce, pour orange juice, orange zest, brown
 sugar, soy sauce, rice vinegar, lemon juice, green
 onion, garlic, sesame oil, ginger, red pepper flakes,
 salt and pepper into a large skillet; heat to medium
 high until sauce reaches a simmer. Continue simmering
 4-5 minutes, stirring often. In a small bowl, whisk
 together cornstarch and water. Pour into sauce mixture;
 simmer 2-3 minutes or until sauce has thickened.

 Add chicken back to the skillet; toss to coat. Simmer
 3-4 minutes or until sauce is thick and sticky. Spoon
 over hot cooked rice; top with green onion and sesame
 seeds. Serve immediately.

 Nancy Mock, Southbridge, Massachusetts

 Makes:

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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