Easy Orange Chicken
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2-3boneless skinless chicken breast (or thighs if you prefer)
·salt and pepper to taste
1 cpulp free orange (i use tropicana)
3 Tbsplight brown sugar
How to Make Easy Orange Chicken
- Rinse chicken. Cut chicken into bite size pieces and rinse again with cold water. **DO NOT PAT DRY--LEAVE WET** Roll each piece of wet chicken into the corn starch coating well. Place the coated chicken on a cookie sheet without putting on top of each other. Let dry completely. At this point, start heating up your oil (either to deep fry or pan fry your chicken).
- Have 2 pans ready. 1 with the large egg beaten and the other with flour that has salt and pepper mixed through it well.
- Take each piece of chicken, dip it into the egg then roll it in the flour to coat. Drop into the oil when it is hot. Fry your chicken as you would usually. Remove the chicken and place on a platter that has paper towels on it to absorb any excess oil.
- In a wok or large frying pan, add the orange juice and brown sugar, mixing well with a spoon. Cook the orange juice mixture for a good 10 minutes or until the sauce reduces by half. Remove from the heat. Add the chicken and coat well with the mixture. Serve immediately.
- Note-my husband is a picky eater, so I leave him out enough chicken so he can eat it plain. This is a great way to get very crunchy and juicy fried chicken!!
- I usually make some jasmine rice ahead and place it in the refrigerator to get cold. Then I stir fry it with soy sauce, a few eggs, sesame seeds and scallions . (I leave some of the scallions out to garnish my dish) I also wok some broccoli florets in a little Hoisin Sauce just enough to cook them but leave a crunch to serve with this dish.