Chinese Orange Chicken (Crispy Chicken without Deep Frying

• Meat

  • 1 Breast, large boneless skinless

• Produce

  • 3 cloves Garlic
  • 3 Green onions
  • 2 tbsp Tangerine peel, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp Sea salt, fine
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Peanut oil
  • 3 tbsp Rice vinegar
  • 1 tbsp Vegetable oil

• Drinks

  • 1/4 cup Orange juice

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Other

  • (Optional 2 teaspoons toasted sesame seeds for garnish

Found on omnivorescookbook.com

Ingredients

• 1 large boneless skinless breast (or 2 thighs), cut to 2 to 2.5-cm (1-inch to 1/4-inch) pieces (*footnote 1)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup cornstarch
• 2 tablespoons dried tangerine peel (or orange zest)
• 1/4 cup orange juice
• 3 tablespoons rice vinegar (or distilled white vinegar)
• 1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)
• 1 tablespoon Shaoxing wine (or dry sherry, or rice wine, or chicken stock)
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• 1/3 cup peanut oil (or grapeseed oil, or vegetable oil)
• 3 green onions, sliced (white part for cooking and the green part for garnishing)
• 3 cloves garlic, minced
• (Optional) 2 teaspoons toasted sesame seeds for garnish

Directions

• While marinating the chicken, prepare the sauce.
• Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 2 tablespoons sliced tangerine skin into a bowl, and save the rest in an airtight container in the fridge for next time. If you do not use dried tangerine skin, grate orange skin to make 2 tablespoons orange zest instead.
• Add the rest of the sauce ingredients to the bowl with the tangerine skin. Mix well.
• Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
• Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
• Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken into a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add green onion and garlic. Cook and stir a few times until it releases its fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
• Add back the chicken pieces. Stir to coat chicken with sauce. Add the rest of the green part of the green onions and garnish with sesame seeds, if you’re using them.
• Transfer to a plate and serve hot over steamed rice.