Chinese Orange Chicken (Crispy Chicken Without Deep Frying)

omnivorescookbook.com

Clara

subheading: Sauce (Or use 1 cup pre-made orange sauce):

2 tablespoons dried tangerine peel (or fresh orange peel, or fresh tangerine peel)

½ cup orange juice

3 tablespoons rice vinegar

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon Shaoxing wine (or dry sherry)

2 tablespoons sugar (or 3 tablespoons if you prefer a sweet dish like takeout)

1 tablespoon cornstarch

¼ teaspoon salt

subheading: Marinade:

1 (14 oz / 400 g) large boneless skinless breast , cut to 1” (2.5-cm) pieces (or 2 chicken thighs) (*footnote 1)

1 tablespoon vegetable oil

½ teaspoon salt

1 egg

½ cup cornstarch

subheading: Stir-fry:

⅓ cup vegetable oil

3 green onion , sliced (white part for cooking and green part for garnishing)

3 cloves garlic , minced

Directions at omnivorescookbook.com

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