Orange Peel Chicken (P.F. Chang's)

By á-47

Ingredients

• SAUCE
• 1 Tbsp. vegetable oil
• 2 Tbsp. minced garlic
• 4 green onions, sliced
• 1 cup tomato sauce
• 1 / 4cup sugar
• 2 Tbsp. chili garlic paste
• 1 jalapeno, chopped
• 1 Tbsp. soy sauce
• CHICKEN
• 1 egg, beaten
• 1 cup milk
• 1 cup flour
• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup vegetable oil
• zest of 1/4 orange, julienned
• Cook rice

Preparation

Step 1

Do ahead: To make sauce, heat oil in a small saucepan and saute the garlic and green onions for 1 minute, the add the tomato sauce and bring to a boil. Add the sugar, chili garlic paste, jalapeno and soy sauce. Simmer for about 5 minutes, or until the sauce has thickened. Remove form the heat and set aside, or let cool and refrigerate, covered, until ready to use.

Combine the egg and milk and whisk together until thoroughly mixed. Put the flour in a shallow bowl. Dip the chicken pieces first in the flour, then in the milk mixture, then again in the flour. Place the coated chicken on a baking sheet in a single layer and refrigerate for about 10 minutes to set the coating.

Heat the 1/2 cup oil in a wok or large skillet and saute the chicken, in batches, until slightly golden brown and cooked through (no longer pink in the middle). When done, drain the cooked chicken on paper towels and keep warm.

Discard the oil in the wok and wipe down the pan. Add the orange zest and heat through for 1 minute, then add the sauce and heat it through. Add the cooked chicken to the wok and heat through, stirring well to coat all the pieces with the sauce.