Orange Chicken
Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.
Materials
For the Sauce
- 1 tbsp orange zest you should have enough of 1 orange Use dried orange peel if needed
- 2/3 cup orange juice
- 5 tbsp low salt soya sauce
- 5 tbsp sugar
- 5 tbsp rice wine vinegar keep 1 tbsp separate
- 1 tbsp grated ginger
- 2 cloves garlic
- 1 tsp sambal oelek
- 3 green onions
- 1/2 tsp sesame oil
- 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
- 3 chicken breast cut in small pieces
- ½ cup cornstarch
- ½ cup all purpose flour
- ½ tsp salt
- 1 tsp black pepper
- 1 egg
- 1 tbsp canola oil
- ½ cup water
Instructions
- Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
- In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
- One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
- Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it's hot enough to fry the chicken (375F). The chicken when it's done is not going to be dark that's because the cornstarch added to the batter. Fry for about 5 minutes. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch. Pour over the fried chicken and toss till the chicken is covered in the sauce.