Orange chicken just like you get it for take-out, with more chicken and less breading. Even the sauce turns out to be smooth and a pleasing bright orange.

Ingredients

4 serv.

boneless skinless chicken breasts, diced↗3
diced
cup flour↗1⁄2 cup
teaspoon salt↗1 teaspoon
ounces stir-fry oil2 ounces
For sauce
teaspoon orange zest↗1 teaspoon
teaspoon lemon zest↗1 teaspoon
garlic cloves↗2
teaspoon fresh ginger↗1 teaspoon
teaspoon salt↗1⁄2 teaspoon
peppercorns or 1/2 teaspoon cracked pepper↗3
or 1/2 teaspoon cracked pepper
cup sugar↗1⁄4 cup
cup chicken stock↗1 cup
tablespoons orange juice↗4 tablespoons
tablespoons lemon juice↗2 tablespoons
tablespoon mirin↗1
tablespoon rice vinegar↗1
tablespoon cornstarch, dissolved in water↗1

Step-by-step instructions

1
In a small food processor, process the garlic, zests, ginger, salt and sugar into a paste. Add that and the sauce liquids into a small sauce pan and simmer for about ten minutes.
2
Meanwhile, heat a wok to high heat. Add chicken, flour and salt to a large plastic bag and shake to coat chicken. Add oil to wok and add chicken immediately, stirring to keep from sticking. Fry the chicken until golden brown, then remove for a moment and drain oil. Return the chicken to the work with the sauce and add cornstarch. The sauce will thicken as soon as it comes to boil, and when it does remove the wok from the heat. Stir, and serve with rice.

Source: food.com

Original recipe ↗

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