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Orange Chicken
from Lotus Blossom Cafe, Epcot
Yield: 4 servings.
8 oz. boneless, skinless chicken breasts, cut into thick strips
Marinade:
Dash of white pepper powder
Salt to taste
Sugar to taste
1 tsp water
1 tsp cooking wine
1/2 tsp Sesame oil
Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping Tblsp baking powder
1/2 egg, beaten
2 Tblsp oil
2/3 cup water
Pinch of salt
Orange sauce:
1/4 cup ketchup
1/5 cup (about 3 1/4 Tblsp) sugar
1/5 cup (about 3 1/4 Tblsp) white vinegar
1 Tblsp light soy sauce
Peel from 1/4 of a small orange, chopped
1/2 Tblsp chili paste
1/2 Tblsp chicken base
1 Tblsp cornstarch
Pinch of salt
1 Tblsp cooking oil
1. For sauce, mix all ingredients except oil and orange peel.
Heat oil in frying pan. Stir-fry chopped orange peel until fragrant.
Pour orange-sauce mixture into frying pan and heat sauce over medium
high heat. Stir until mixture bubbles. Set aside and keep warm.
2. For chicken, mix dry ingredients. Add oil. Stir in water. Put
mixture aside 30 minutes. Heat cooking oil to 320 F. Dredge chicken
in batter mixture, coating well. Using tongs, lower chicken pieces
into hot oil. Fry until golden brown. Drain on paper towels.
3. Mix chicken pieces into warm orange sauce. Place on serving
dish and serve immediately with steamed or fried rice.
4. Garnish with orange slice and chopped green onions.
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