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Ingredients
Sauce
1 1/2 cups water
2 1/2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
3/4 teaspoon minced garlic
2 1/2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 boneless, skinless chicken breasts, cut into 1/2 -
3/4-inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil for frying (or more if
necessary)
Directions
Sauce
Whisk together in a small or medium saucepan
1 1/2 cups water, orange juice, lemon
juice, rice vinegar, and soy sauce. Set heat to
medium-high and stir in orange zest, brown sugar,
ginger, garlic, and chopped onion. Bring mixture to
a boil, then remove from heat, and allow to cool for
10 to 15 minutes.
Chicken
Place chicken pieces in a glass bowl or storage
container with lid. When contents of saucepan have
cooled, pour 1 cup of sauce into bowl and stir to
coat all pieces of chicken. (Reserve remaining sauce
for later). Cover bowl or container, and place in
refrigerator for at least 2 hours (you may marinate
overnight and cook the following day).
After chicken pieces have marinated, whisk together
in a large bowl the flour, salt and pepper. Add
marinated chicken pieces, and toss to coat.
Place a few paper towels on a plate near stove for
draining chicken.
Heat the oil in a large skillet over medium-high
heat. Place chicken pieces, small batches at a time
(cooking too many pieces at a time can reduce heat
of oil),
in skillet, turning to brown on all sides.
Lift chicken pieces with large slotted spoon and place on
paper towels to drain.
Cover with aluminum foil to keep warm.
In a small bowl, add 2 tablespoons water and keep
near stove.
In another large skillet or sauce pan (or you can
clean out the skillet you used for frying the
chicken and use that skillet), add the sauce and bring to a
boil over medium-high heat. Add cornstarch to the
bowl of water and stir
until blended and smooth. Gradually stir cornstarch
mixture into sauce, stirring constantly. Reduce heat
to medium low, then stir in chicken pieces, and
simmer for about 5 minutes, stirring occasionally.
Serve by itself or over rice.
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