Spicy Orange Chicken
By learen
Ingredients
- 2 oranges
- 1/4 c mild flavored molasses
- 1 T soy sauce
- 2 t cornstarch
- 3/4 c all purpose flour
- 1/2 t salt
- 1/4 t baking powder
- 3/4 c water
- 1 lb boneless, skinless chicken breasts cut into 1 in pieces
- vegetable oil for frying
- 1 t chili oil
- 4 whole dried chili peppers
- 2 cloves garlic, minced
- 1 1/2 t finely chopped fresh ginger
- hot cooked rice
Details
Servings 4
Preparation
Step 1
Remove 1/2 inch wide strips of peel from 1 orange with vegetable peeler. SLice peeel into 1 inch pieces; set aside. Remove colored portion only, white pith has a bitter taste.
Juice oranges to measure 1/2 c juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
Combine flour, salt and baking powder in med bowl. Whisk in water to form smooth batter. Add chicken and mix well.
Heat about 3 cups oil in wok over med high heat until oil registers 375 on deep fry thermometer. Shake off excess batter from 1/3 chicken; carefully add chicken to wok.
Cook about 4 min or until chicken is golden brown and no longer pink in center; stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towls; drain. Repeat 2 more times with chicken, reheating oil between batches.
Pour off all oil from wok. Reheat wok over med high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir fry about 30 seconds to 1 min until fragrant.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving plate and serve over rice.
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