MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Spicy Orange Chicken
Categories: Poultry, Citrus, Vegetables, Herbs, Chilies
Yield: 8 servings

MMMMM--------------------------CHICKEN-------------------------------
1 lg Egg
2 tb Water
3/4 c A-P flour
1/2 c Cornstarch
2 lb Boned, skinned chicken; in
- 1 1/2" pieces
1/2 ts Salt; divided
1/4 ts Pepper; divided
Oil for deep-fat frying

MMMMM---------------------------SAUCE--------------------------------
1 c Orange juice
2 tb Grated orange zest
3/4 c Packed brown sugar
1/4 c Soy sauce
3 tb Rice vinegar
3 tb Lemon juice
3 tb Chopped green onions
2 cl Garlic; minced
2 ts Sesame oil
2 ts Minced fresh gingerroot
1/2 ts Crushed red pepper flakes
1/2 ts Salt
1/4 ts Pepper
2 tb Cornstarch
2 tb Water

MMMMM--------------------------TO SERVE-------------------------------
Hot cooked rice
1/2 c Chopped green onions
2 tb Sesame seeds; toasted

In a small shallow bowl, whisk together egg and water.
In a large shallow bowl, whisk together flour and
cornstarch. Season egg mixture, flour mixture and
chicken with salt and pepper.

Pour oil into a large frying pan or Dutch oven to a
depth of 2-3 inches. Heat oil to 350ºF/175ºC; use a
thermometer to monitor temperature. Line a sheet pan
with paper towels. Working in batches, add 4-5 pieces of
chicken to the hot oil at a time; use tongs or a metal
spatula to turn the pieces as they cook. Once lightly
browned, transfer to paper towel-lined sheet pan.
Continue until all chicken is fried; cover batches with
a kitchen towel.

To make sauce, pour orange juice, orange zest, brown
sugar, soy sauce, rice vinegar, lemon juice, green
onion, garlic, sesame oil, ginger, red pepper flakes,
salt and pepper into a large skillet; heat to medium
high until sauce reaches a simmer. Continue simmering
4-5 minutes, stirring often. In a small bowl, whisk
together cornstarch and water. Pour into sauce mixture;
simmer 2-3 minutes or until sauce has thickened.

Add chicken back to the skillet; toss to coat. Simmer
3-4 minutes or until sauce is thick and sticky. Spoon
over hot cooked rice; top with green onion and sesame
seeds. Serve immediately.

Nancy Mock, Southbridge, Massachusetts

Makes:

RECIPE FROM: https://www.tasteofhome.com

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