Chinese Orange Chicken Recipe
- 2 chicken breasts, cut into ½ inch pieces (vegetarian/vegan: see instructions below recipe box and picture)
- 2 egg whites (vegetarian/vegan: omit and follow instructions below recipe box and picture)
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 teaspoons sherry or rice vinegar
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
For the sauce:
- 1½ cup strong chicken broth (vegetarian/vegan: use vegetable broth)
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 2½ tablespoons soy sauce
- ¼ cup fresh lemon juice
- ⅓ cup rice vinegar
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 red chiles, broken up and seeds discarded (or ¼ teaspoon red pepper flakes)
- 3 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon sesame oil
- ¼ cup green onions, chopped
- Fresh orange slices (optional)
- Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch.
- Heat about a teaspoon of vegetable oil over medium-high heat in a large saucepan or wok. Saute the ginger and garlic for 30 seconds, then add all remaining ingredients, except for the green onions. Bring the sauce to a boil. Decrease the heat to low and simmer for 15 minutes, stirring occasionally. Set aside.
- Next prepare the chicken (or tofu if using). If you prefer a thicker coating, remove the chicken pieces from the baggie and roll them in some extra cornstarch. Heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
- Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).