@cassyeungmoney: This was always my go to takeout order #orangechicken #chinesetakeout 1 lb Chicken thigh or breast 1 tsp grated ginger 1 tsp grated garlic 1 egg 1 tsp Soy sauce 1 tsp oil 1 Tbsp cornstarch 3 Tbsp flour 1 tsp baking powder 1 tsp white pepper Nyeh salt Sauce Zest of one orange Juice of one orange (about 1/4 cup) 2 Tbsp soy sauce 1 cup chicken broth 2 Tbsp rice vinegar 2 Tbsp Shaoxing wine 1 tsp grated ginger 1 tsp grated garlic 2 Tbsp brown sugar Additional Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) 1 tsp sesame oil Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil. Pour in your sauce and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and toss in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!

Cassie

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Thursday 13 April 2023 02:09:34 GMT