- 2
Ingredients
- Chicken:
- 2 tablespoons orange juice, concentrate
- 1/2 cup rice vinegar
- 1 1/2 cups mirin (rice wine)
- 2 1/2 tablespoons soy sauce
- 1 tablespoon orange zest
- 1 cup brown sugar
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 boneless, skinless free-range chicken breasts cut into 1/2 inch pieces
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 tablespoons olive oil
- 2 tablespoons chopped green onion (for garnish)
Preparation
Step 1
1. Pour mirin, orange juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, and red pepper flakes. Bring to a simmer for 2 minutes. Remove from heat, and cool for 15 minutes.
2. To marinate, place the chicken into a sealable plastic container. When contents of saucepan have cooled, pour 1 cup of sauce into the container and reserve the remaining sauce. Seal the container and refrigerate for at least 2 hours. You can refrigerate this for up to 6 hours. The longer you marinate the chicken, the more flavor it will absorb.
3. Mix the flour, salt, and pepper in a bowl. Toss the marinated chicken in the seasoned flour to coat. Heat the olive oil in a large skillet over medium heat. Add chicken and brown on both sides. Remove and place on a plate with paper towels to let it rest.
4. Bring the remaining sauce to a boil over medium-high heat. Mix the cornstarch and water together thoroughly and stir this into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Add green onions to serve.