Orange Chicken Recipe

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil
1/2 cup plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

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Orange Chicken Recipe

2 Tbsp peanut oil
1 inch slice of fresh ginger
1 boneless, skinless, chicken breast
1/4c orange juice
1/4c honey
2 Tbsp soy sauce
2 Tbsp cornstarch
3/4 Tbsp dry mustard
1/2 orange

Heat the oil in a wok, and add in the ginger for 1/2 minute. Remove.
Cut chicken breast into small pieces and fry until tender.
Make a sauce with the orange juice, honey, soy sauce, cornstarch and dry mustard.
Add sauce to chicken and stir until thick.
Slice orange into thin wheels and add in.
Remove and serve with rice.

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Orange Chicken With Red Chiles

Marinade:
1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
For the Stir-fry :
2 tablespoons peanut oil
6 small dried hot red chiles, such as Japones or de Arbol

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat.

Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.

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Recipe: Orange Chicken
site: www.donogh.com/cooking/chicken/orange.shtml
Chicken is the most common meat in China, and along with duck, forms the staple meats in Chinese cuisine.

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site: www.bellaonline.com/articles/art3061.asp

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site: www.mealsmatter.org/recipes-meals/recipe/7649

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site: www.hugs.org/Orange_Chicken.shtml
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site: chinesefood.about.com/od/poultryorange/r/easyorangechix.htm