I used to have a set of meals that I would sort of rotate regularly every time it was my turn to prepare dinner. It was usually something quick and easy since I got off work at 6pm, which left very little time to prepare.
Now that I’ve been working at home, I have more time to prep our meals, which helps me relax for some reason. Never thought I’d say that about cooking. There’s a level of satisfaction that comes out of trying out new recipes (especially if they turn out great; not so much when they fall flat) or just the ones I haven’t been able to prepare in a long time.
One of these dishes that I was finally able to prepare recently is ORANGE CHICKEN, a recipe that was given to me by my friend, Cindy.
Since a couple of people have recently asked me for the recipe too, thought I’d share it here for any of you who would like to try it. Happy cooking!
- 2 lb boneless, skinless chicken breasts, cubed
- 1 cup brown sugar
- 2 cups all-purpose flour
- 2 raw eggs, beaten
- 1/4 tsp salt
- 1/4 tsp pepper
- cooking oil
- 1 1/2 cup water
- 4 tbsp orange juice (or more if you want a stronger flavor)
- 2 tbsp cornstarch (dissolved in 2 tbsp water)
- 1/4 cup vinegar
- 2 tbsp soy sauce
- 1 tsp garlic, minced
- In a container, put in flour, salt, black pepper; Mix well.
- Dip chicken in beaten egg mixture and place inside the container with the dry ingredients.
- Close the container and shake until the chicken cubes are evenly coated with the flour mixture.
- Deep fry chicken for about 7 minutes or until the color turns golden brown and the coat becomes crispy.
- In a pan, put in water, soy sauce, vinegar, orange juice, and bring to a boil. Add garlic and simmer for 5 minutes.
- Add sugar and simmer for 3 to 5 minutes.
- Add cornstarch mixture then mix well until the sauce is as thick as you want it. You can also add some thinly-sliced green onion at this point if you like.
- Add deep-fried chicken into the pan and coat with the sauce. Serve hot!