Chinese Orange Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Cornstarch

  ⅓ cup or 43g

• Wheat flour

  Whole-grain

  ⅓ cup or 40g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Orange juice

  1 cup or 249g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Chili

  No beans, canned entree

  50g

• Orange zest

  100g

• Cornstarch

  1 tbsp or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Orange zest

  100g

Directions

1. To make orange sauce:
2. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
3. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
4. To make chicken:
5. Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
6. Whisk eggs in shallow dish.
7. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
8. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
9. Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
10. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
11. Recipe by: Melissa Stadler, Modern Honey (source: https://www.modernhoney.com/chinese-orange-chicken/)