30 minutes
Serves 4-5
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
2 eggs
1 cup corn starch
1 cup canola oil
2 Tbsp. chopped green onions
1 Tbsp. red chili flakes (optional)
Marinade
Juice of 1 large orange
1 tablespoon orange zest
1 Tbsp. minced garlic
1/2 cup honey
1/3 cup garlic wine vinegar
1/4 cup soy sauce
2 Tbsp. cornstarch
Make Dinner:
Cut chicken into 1 inch cubes. Using a wire whisk, blend eggs in a small mixing bowl. Heat oil in a large wok over medium high heat. (Chef's Note: A large frying pan can be used in place of a wok.) Dredge chicken pieces in egg, then cornstarch, pressing gently to coat chicken completely. Fry chicken in hot oil for 2-3 minutes until cooked through. Remove chicken from oil and drain on paper towels. Discard oil and set chicken aside to prepare sauce.
In a small saucepan, heat orange juice, orange zest, garlic, honey, vinegar, soy sauce and corn starch over medium heat, stirring constantly. Bring just to a boil and reduce heat to low. Simmer for 3 minutes.
Heat wok once again over medium high heat. Return cooked chicken to wok and add sauce. Sauté quickly for 2-3 minutes until chicken is coated in sauce completely. Serve Orange Chicken with Steamed Rice topped with green onions and red chili flakes to taste.
Steamed Rice
2 cups jasmine rice
4 cups water
2 Tbsp. rice wine vinegar
1 tsp. salt
Combine rice, water, vinegar and salt in a medium saucepan. Cover tightly and bring to a boil over high heat. As soon as rice boils, reduce heat to low. Simmer rice over low heat for 20 minutes. Remove from heat and allow rice to rest for 3 minutes.