This recipe is adapted from this recipe.
1/2 pound chicken breast (cut into bite-size cubes)
1 teaspoon red pepper flakes
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying
1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste
1/4 cup water
1/4 cup all-purpose flour (We use gfcf mix.)
1/8 cup corn starch
1/2 teaspoon baking soda
1 teaspoon cooking oil
1 pinch of salt
Mix the orange sauce ingredients and set aside.
Mix the frying batter and dip the chicken meat into the batter. Heat up . Drop the chicken pieces into hot oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
In a wok or pot, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.
We serve Asian Slaw with this dish.