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September 18, 2009

Orange Chicken

I'm not a huge fan of Asian foods... I've just never really found much that I like. However, I do occasionally crave the sweeter style chicken dishes like Sesame Chicken or Orange Chicken. Lately I've been wanting to make something new with chicken, but I've also been wanting either Orange or Sesame Chicken. Well, that's something new to make so there you go. Overall we liked this but the 2 complaints I had were that 1.) the chicken wasn't crispy enough and the coating was falling off of some of the pieces and 2.) the sauce ended up SOOO thick and I only used half of the cornstarch thickening agent. I'll make this again at some point and then I'll use less thickener and maybe not simmer the chicken in the sauce so long - just fry it thoroughly and then toss with the sauce before serving.



Asian Orange Chicken
Source: All Recipes
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

DIRECTIONS
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.
- Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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