Orange Chicken

YES, from scratch!!!


Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
1teaspoon minced garlic
1 inch ginger (minced)
2 teaspoons oil, veggie oil will work
Oil for deep frying, veggie oil here as well
Corn starch


Orange Sauce:

1/4 cup orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
6 teaspoons sugar
Salt to taste
*I added about a tablespoon of sambal for a spicy kick, but its not necessary*

Frying Batter:

1/2 cup water (add more water to make the batter thinner)
1 cups all-purpose flour (add more flour to make the batter thicker)
1/4 cup corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Directions:

Mix the orange sauce ingredients and set aside. Taste and add any ingredient as needed for taste.

Mix the frying batter, *caution: make sure that it is thick enough to stick to the chicken, if it is too drippy then your "chicken nuggets" (for a lack of better term) won't have enough breading for the sauce to cling to your chicken.* Heat up a pot/wok of cooking oil, veggie oil works just fine. Dip the chicken meat into the batter. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Test a piece by cutting it in half to make sure that the chicken is cooked all the way through. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Add the orange sauce and let simmer for about a minute. Mix some corn starch with water and add this mixture to the sauce in the wok until thick enough (the sauce will bubble in the wok). Add chicken and toss in sauce. Remove from heat && you're DONE!!! Best served over white rice, Enjoy!