Restaurant Recipes
California Fat's Orange Chicken
Ingredients
Chicken
- 8 ounces chicken breast, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 1 tablespoon dry white wine
- 1 tablespoon cornstarch
- 1 cup vegetable oil
Flour Mix
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon flour
- Pinch of salt
- Water
- 1 1/2 tablespoons dried orange peel, soaked and julienne
- 1 tablespoon minced garlic
Sauce Mix
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 3 1/4 tablespoons ketchup
- 1 1/2 tablespoons Sambal
- 3/4 cup sugar
- 1/3 cup distilled white vinegar
- 2 1/4 teaspoons sesame oil
- 1 1/4 teaspoons ground white pepper
Instructions
- Soak dried orange peel in water until softened. Drain and cut into thin julienne cut.
- Mix sauce ingredients for sauce. Sauce can be prepared ahead of time.
- Mix salt, sesame oil, white pepper, wine and cornstarch. Marinate chicken cubes with mixture for at least one hour. Remove and drain.
- Mix egg, cornstarch, flour and salt in a shallow pan. Dredge drained marinated chicken with this mixture. Toss to evenly coat and shake off excess flour.
- Heat vegetable oil over medium high heat in saute pan until almost smoking. Add floured chicken cubes and fry until lightly browned. Place chicken on paper towels.
- Drain all but 1 teaspoon oil from pan.
- Return pan to medium heat, add garlic and orange peel. Heat until smell of garlic is present. Add chicken and 1/2 of the sauce. Toss in pan. Remove to platter, garnish with julienne orange zest and cilantro.
- Serve over steamed white rice.
Attribution
California Fats - Old Sacramento, California - Lina Fat, Executive Chef