Chinese Orange Chicken (Crispy Chicken Without Deep Frying)

omnivorescookbook.com

Heather

subheading: Marinade:

1 large boneless skinless breast or 2 thighs, cut to 2 to 2.5-cm (1-inch to ¼-inch) pieces (*footnote 1)

1 tablespoon vegetable oil

½ teaspoon salt

1 egg

½ cup cornstarch

subheading: Sauce:

2 tablespoons dried tangerine peel (or orange zest)

¼ cup orange juice

3 tablespoons rice vinegar (or distilled white vinegar)

1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)

1 tablespoon Shaoxing wine (or dry sherry, or rice wine, or chicken stock)

2 tablespoons sugar

2 teaspoons cornstarch

¼ teaspoon fine sea salt

subheading: Stir-fry:

⅓ cup peanut oil (or grapeseed oil, or vegetable oil)

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

3 cloves garlic , minced

2 teaspoons toasted sesame seeds for garnish (Optional)

Directions at omnivorescookbook.com

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