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CHICKEN WITH ORANGE SAUCE

  • Prep Time
    1 hour
  • Cook Time
    10 minutes
  • Serving
    2
  • View
    7

This dish takes a little time and it is worth it.  The velveted and twice fried chicken is so flavorful and tender I had to stop myself from eating it without the sauce.  The sauce is tricky – you can adjust the sweetness and tartness by adjusting the amounts of sugar and vinegar but be careful because you can add ingredients but you can’t subtract them (obviously).

By the way, the china is Chinese Legend by Wedgwood.  I love this pattern especially for serving Orange Chicken!  And you can find some great pieces on Ebay for far less than what it is worth (in my opinion).  According to Worthpoint: This pattern was only in production for a few years between 1987 and 1993. Having been discontinued for over 20 years, pieces are becoming more and more difficult to find. Classic and simple Chinese inspired art. Set against a pure white bone china are delightful largely pale blue, grey and green images of Chinese style boats, bridges, birds, trees and houses.

Ingredients

ORANGE SAUCE

Marinade for Chicken

Batter for Chicken

Chicken and Stir-Fry

    Directions

    You could make the sauce first and set it aside. Or, fry the chicken and then make the sauce. Either way, you are going to fry the chicken twice and you'll need at least 10 to 15 minutes between each fry, so by the time you stir-fry, you'll have the chicken and the sauce ready to go.

    Step 1

    To make the sauce, combine all ingredients in a small saucepan and heat just to dissolve the sugar. Taste! You can adjust sweetness by adjusting the sugar. The vinegar is for tartness. The oyster sauce makes the sauce salty. And be very careful with that sesame oil at the end... a little goes a long way. Set aside.

    Step 2

    Now for the chicken! Marinate the chunks in the ingredients listed but save that cornstarch for the end. Massage the marinade into the chicken in a glass measuring bowl or cup and let it rest in the frig for about an hour. Then, when you are ready to do the first fry, add a little more cornstarch to the marinade.

    Step 3

    Make the batter by combining the ingredients in a small bowl and whisking until smooth and nearly as thick as pancake batter.

    Step 4

    Have a pot with oil heated to 350 degrees. You will probably fry the chicken in two batches. Dip the chicken into the batter and you can then roll the pieces in a little more cornstarch (which you have spread on a cookie sheet). Now drop each piece into the oil, being careful not to let them stick together. Fry for about 4 minutes, maybe less. You will take the chicken out when it is just barely cooked through. It may not even be entirely cooked through! But it should be crispy when you finish the first fry. Remove each piece to a rack over a shallow cookie sheet.

    Step 5

    After at least 15 minutes (or longer) fry the chicken the second time at 350 degrees. Now the chicken will have a little color on it (not much) but it will be cooked through and still tender. Let each piece rest on a rack over the cookie sheet again.

    Step 6

    In your gorgeous well-used RED WOK, eat up a few TBS. of oil until very hot. Add the garlic and ginger and scallions. When the garlic is golden, add the SAUCE. Let it bubble up and start to thicken. Taste and adjust seasonings.

    Step 7

    Thicken the sauce with a cornstarch slurry made with a few TBS. of cornstarch and an equal amount of water, whisked to make a smooth slurry.

    Step 8

    Add the chicken to the wok and toss with the sauce. Then serve with white rice.

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