Chinese Orange Chicken with Pre-made Sauce
"This recipe used the pre-made orange sauce. If you didn't make the sauce, scroll down to see the other recipe below...."
INGREDIENTS
•
1 pound (430 grams) boneless skinless breast (or 2 thighs), cut to 2-centimeter (1-inch) pieces
•
1 tablespoon vegetable oil
•
1/2 teaspoon salt
•
1 egg
•
1/2 cup cornstarch
•
1/3 cup peanut oil (or grapeseed oil, or vegetable oil)
•
1 cup homemade orange sauce (see recipe below)
•
(Optional) 2 teaspoons toasted sesame seeds for garnish
•
Orange Sauce
•
INGREDIENTS
•
1 tablespoon vegetable oil (or grapeseed oil)
•
4 cloves garlic, minced
•
2 tablespoons minced ginger
•
Sauce mix
•
1/2 cup loosely packed dried tangerine peel (or grated orange zest)
•
1 cup orange juice
•
3/4 cup rice vinegar (or distilled white vinegar)
•
1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free)
•
1/4 cup Shaoxing wine (or Japanese sake, or dry sherry, or chicken stock)
•
1/2 cup sugar
•
2 and 1/2 tablespoons cornstarch
•
1 teaspoon fine sea salt
•
INSTRUCTIONS
•
Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight conta
•
Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
•
Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
•
Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
•
Transfer the sauce into a bowl immediately, so it won’t continue to cook in residual heat.
•
Transfer the sauce in a airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.
•
Reheat
•
Microwave sauce (1/3 cup to 1/2 cup) by 30 seconds increments. Then stir it and continue to heat until the sauce just turns hot without bubbling.
•
If you heat the sauce on stovetop, always use low heat and stir the sauce frequently to prevent scorching.
•
If you freeze the sauce, some of the liquid might separate and the thawed sauce looks like jelly. Simply stir to mix the sauce together and reheat in microwave or on the stove. You can restore the sauce to the previous consistency.
Comments & Reviews
Just A Pinch Sweepstakes