My
in house taste tester and I always order Chinese food from a place here in Vancouver called
Golden Great Wall, it is amazing!
We
always get the same 3 dishes and Orange Peel Chicken is one of them.
When
I saw this recipe for a homemade version I had to try it.
It
turned out really great! Takes a little prep, but really not difficult.
The
chicken was super crunchy on the outside and tender in the centre.
The
sauce is sticky and sweet with a good kick of heat.
We
loved it!
What
you need,
2
boneless skinless chicken breasts cut into 1 inch pieces
1
cup low sodium chicken broth
1
tbsp. finely grated orange zest (about 1 orange)
½
cup freshly squeezed orange juice (about 2 large oranges)
1/3
cup white vinegar
¼
cup soy sauce
2/3
cup granulated sugar
¼
tsp. dried ginger
2
tbsp. grated yellow onion
2
cloves garlic, minced
1
tsp. Sriracha sauce (if you like it hot you can add more)
Fresh
ground black pepper, to taste
(¼
cup honey, see note!)
1
cup + 2 tbsp. cornstarch
2
tbsp. Cold water
2
large eggs
Vegetable
or canola oil for frying
Chopped
green onion and
Sesame
seeds, for garnish
Place
the chicken pieces in a large zip top bag.
In
a medium sauce pan combine the chicken broth, orange zest, orange juice,
vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha
and pepper.
Whisk
mixture to combine. Measure out 2/3 cup into the zip top bag with the chicken.
Shake to coat and refrigerate for 30 minutes.
In
a small bowl stir 2 tablespoons of cornstarch with 2 tablespoons of water to
make a paste.
Cook
the remaining sauce over medium heat until it just starts to boil.
Stir
in the cornstarch paste and continue to cook for 1-2 more minutes until
thickened. Turn the heat off and put a lid on the pot to keep the sauce warm.
*NOTE
(I
tasted the sauce at this point and felt like it needed some sweetness this is
when I added the honey. Kitchen Fail I totally didn’t notice the sugar in the original
recipe and left it out…Duh! so don’t be like me, use the sugar. I am sure it would
be sweet enough, if not add a little honey.)
Heat
the oil in a large Dutch oven over medium high heat until the temperature
reaches 350 degrees. The oil should be about 2 inches deep.
Drain
the excess marinade off the chicken.
In
a shallow pie plate, whisk the eggs, in a second pie plate measure out the rest
of the cornstarch.
Dip
the chicken pieces in the egg then dredge in the cornstarch, be sure the
chicken is well coated.
Fry
the chicken in batches for 6-8 minutes until it is golden brown and crisp. Be
sure not to overcrowd the oil, I did mine in 3 batches.
Once
the chicken is cooked remove to a paper towel lined plate.
Place
the fried chicken in a large bowl, pour the warm sauce over the chicken and
toss to coat.
Sprinkle
with the green onion and sesame seeds.
Serve
over rice.
This
recipe was amazing! I will be making it again for sure.
If
I can just figure out how to make the Szechuan Green Beans from Golden Great
Wall I won’t ever have to order take out again!
Jen
Recipe
from Cooking Classy
Awesome! Mike will be so happy (as am I)! Oh how I miss this dish! Great pics, by the way. I want to eat the page.
ReplyDelete