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Golden Wok's Orange Flavored Chicken
Chicken:
1 lb. chicken breast meat
Marinade:
1 egg white
1 t salt
1 t. sugar
Orange Sauce:
1 C. water
1/2 C. ketchup
1/2 C. sugar
1/8 C. vinegar
1 T. soy sauce
4 t. cornstarch
2 t. sesame oil
2 T. vegetable oil
1 T. grated orange peel (wash orange well before removing peel with a grater)
2 T. chopped scallion (white part only)
To finish:
4 C. vegetable oil
1 C. cornstarch (in a plastic baggie)
For serving:
Steamed rice
Cut chicken breast into 1/2-inch cubes; set aside.
Make marinade:
Combine egg white, salt and sugar in a bowl and stir vigorously until
ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat
well.
Make orange sauce:
In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons
cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When
pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to
burn the orange peel. Pour combined sauce ingredients into the pot and cook,
stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish:
Preheat 4 cups oil to 350-375�F. Meanwhile, put marinated chicken in the plastic
baggie containing the cornstarch. Shake chicken well for about 20 seconds or
until chicken is covered with cornstarch. Shake off all excess cornstarch and
fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove
chicken from oil with a slotted spoon, drain well and set aside. Add fried
chicken to pot with heated orange sauce, stir for about 30 seconds, then serve
immediately. Serve with steamed rice.
Makes about 4 servings.
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