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). 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!
Orange Chicken
Orange chicken. I really should make an effort to garnish with greens.
Ingredients:
- 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
Directions:
- 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!
ENJOY!
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