Friedrich's Orange Chicken
The longer you cook the glaze down the thicker it becomes but the sauce tastes so great at almost any consistency. You can decide how long you want to cook the sauce. Don’t be tempted to overcook the chicken as the residual heat will continue cooking the chicken for a couple minutes once removed from the oil. You are going for golden brown.
OPTIONAL THAI CHILI PEPPER: if you like a bit of heat use a whole chili / mild – half or less / no heat – don’t touch it!
WEEKEND MEAL BOX #28
For the Chicken
2 lb chicken, cut into bite size pieces
1 T. oil, plus more for frying
2 T. cornstarch (save 1 tsp for sauce)
3 oz flour
1 green onion, chopped
1 Thai Chili
2 cups rice
1 orange, freshly juiced
2 tablespoons soy sauce
3 tablespoons brown sugar
2 T. finely grated orange zest
1 tsp. fresh ginger
1 clove of garlic, crushed
Prepare Rice: Prepare 2 cups of uncooked rice as you normally would in your rice cooker or stove top. One extra step here is to give the rice a good rinse first and drain. Then add a cup of water for each cup of rice. Stove-top: cook rice in a covered pot on medium heat for 15-20 min. Check the water level after 15 min and reduce heat a bit if necessary. Fluff the rice with a fork.
To make the sauce combine, in a small sauce pan, the orange juice, soy sauce, brown sugar, orange zest, orange sauce, water, and 1 teaspoon of reserved cornstarch, mix well. Bring to a simmer over medium heat and cook for 1 minute. Reduce heat to low and cook for 5-8 minutes or until glaze thickens.
To make the chicken
Add the egg and 1 tablespoon oil into a large bowl and whisk together. In a separate bowl, add the corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok over med-high heat. (Hot but not smoking.)
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp. Transfer to a bowl lined with paper towels and repeat with remaining chicken.
Combining it all
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the grated ginger, garlic, green onion, and chopped Thai chili pepper, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, and add cooked chicken and stir until well mixed.