The hubs has been craving orange chicken for a while since we have a great restaurant near us. I don’t eat much of it due to the thick breading so I started looking around on the internet for a better recipe. I found this one on about.com (seriously, there are a ton of recipes there) and it looks like just what I was wanting. It turned out to be very good and even the hubs liked it (and he is a fan of the deep fried super sticky orange chicken)
- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons Chinese rice wine or dry sherry (I used sherry since I have it)
- 1 tablespoon cornstarch
- 1/3 cup orange juice*
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon chile paste (I forgot to get this and we like spice so I used 1 tbsp of Sriracha)
- 1 clove garlic, minced
- 1 slice ginger, minced (I used ginger powder since we have it)
- Oil for stir-frying, as needed
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.