Chinese - Orange Chicken

thewoksoflife.com

The Traveling Cook Book

I love cooking. Listed by type of cuisine.

subheading: FOR THE CHICKEN:

1 pound boneless skinless chicken breast or thighs (cut into 1½-inch/4cm chunks)

1 tablespoon water

2 teaspoons Shaoxing wine

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon sesame oil

⅛ teaspoon white pepper

⅓ cup cornstarch

1 to 1½ cups neutral oil (such as canola, peanut, or vegetable oil, for shallow-frying the chicken)

subheading: FOR THE REST OF THE DISH:

½ cup fresh orange juice (or store-bought)

½ cup chicken stock

2 tablespoons sugar

2 ½ tablespoons rice wine vinegar

1 tablespoon oyster sauce

¼ teaspoon salt

3 to 4 pieces dried tangerine or mandarin orange peel (optional)

6 dried red chili peppers

2 star anise

½ teaspoon garlic (minced, optional)

½ teaspoon ginger (minced, optional)

2 tablespoons cornstarch (mixed into slurry with 2 tablespoons water)

1 scallion (sliced on an angle into 1 ½-inch/4cm pieces)

Directions at thewoksoflife.com

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