This was a good recipe! It is a little more time consuming, but the flavors and textures were great! The chicken without the sauce makes good nuggets for the kids... I decided that I don't necessarily love orange chicken, but I'm going to try this recipe using lemons instead of oranges. John really liked this though!
- 2 lbs boneless skinless chicken breasts cut into 1-1/2” cubes
- 1 ½ cups corn starch
- 1 cup panko bread crumbs (I had to use a lot more than this)
- 2 eggs, beaten (I ended up using more eggs than this too...)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Oil (for frying) (I used Peanut)
- 1 ½ cups water
- 1/4 cup orange juice
- 1/3 cup rice vinegar
- 2 ½ tablespoons soy sauce
- 1 tablespoon orange zest, grated
- 1 cup packed brown sugar
- ½ teaspoon ginger root, minced
- ½ teaspoon garlic, minced
- 2 tablespoons green onion, chopped
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Reduce heat to low.
3. Put desired amount of rice in rice cooker.
4. Cut up chicken. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
5. Pour sauce over breaded chicken, and if desired garnish with green onions. Serve over rice.
|Raw, coated chicken|
|After it was cooked. It took a bit to figure out the oil temp, I did burn the first few...|