California Fat's Orange Chicken
8 ounces chicken breast, cut into 1/2-inch cubes
1/2 teaspoon salt
1 teaspoon sesame oil
1/8 teaspoon ground white pepper
1 tablespoon dry white wine
1 tablespoon cornstarch
1 cup vegetable oil
Flour Mix
1 egg
1 tablespoon cornstarch
1 tablespoon flour
Pinch of salt
Water
1 1/2 tablespoons dried orange peel, soaked and julienne
1 tablespoon minced garlic
Sauce Mix
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
3 1/4 tablespoons ketchup
1 1/2 tablespoons Sambal
3/4 cup sugar
1/3 cup distilled white vinegar
2 1/4 teaspoons sesame oil
1 1/4 teaspoons ground white pepper
Soak dried orange peel in water until softened. Drain and cut into
thin julienne cut.
Mix sauce ingredients for sauce. Sauce can be prepared ahead of
time.
Mix salt, sesame oil, white pepper, wine and cornstarch. Marinate
chicken cubes with mixture for at least one hour. Remove and drain.
Mix egg, cornstarch, flour and salt in a shallow pan. Dredge drained
marinated chicken with this mixture. Toss to evenly coat and shake
off excess flour.
Heat vegetable oil over medium high heat in saut� pan until almost
smoking. Add floured chicken cubes and fry until lightly browned.
Place chicken on paper towels.
Drain all but 1 teaspoon oil from pan.
Return pan to medium heat, add garlic and orange peel. Heat until
smell of garlic is present. Add chicken and 1/2 of the sauce. Toss
in pan. Remove to platter, garnish with julienne orange zest and
cilantro.
Serve over steamed white rice. Source: California
Fats - Old Sacramento, California - Lina Fat, Executive Chef |