Orange Chicken

Ingredients

• Chicken
• 1.0 lb boneless, skinless chicken breast
• 1 tablespoon salt
• 1 teaspoon white pepper
• ½ cup cornstarch
• 1 ½ cups flour
• 1 egg
• 1 ¼ cups water
• 1 teaspoon Five Spice
• Peanut oil, for frying
• Orange Sauce
• 1 tablespoon oil
• ¼ teaspoon red chili flakes
• 1 tablespoon garlic, minced
• ½ teaspoon ginger powder
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup orange juice
• ¼ cup white distilled vinegar
• 2 tablespoons Coconut Aminos
• 1 tablespoons water
• 1 tablespoon cornstarch

Instructions

1. 1Chicken
2. 2In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
3. 3Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
4. 4Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
5. 5Add the chicken to the hot oil in batches, fry for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
6. 6Orange Sauce
7. 7Set a Wok over medium- high heat and add the oil.
8. 8Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
9. 9Add the sugar and brown sugar and stir to combine.
10. 10Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
11. 11Add in the vinegar and soy sauce and stir to combine.
12. 12Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
13. 13Continue to cook the sauce until maple syrup consistency is achieved.
14. 14Add in the fried chicken and stir until completely coated in the sauce.
15. 15Special Diet Information
16. 16Works with Soy and Sesame Oil allegies