Crispy Orange Chicken or Beef

by on May 29, 2016 » Add the first comment.
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INGREDIENTS

  • Two chicken breasts or 1 LB flap meat or 1 LB skirt steak
  • 1 TBL soy sauce
  • 6 TBL corn starch or potato starch
  • 3 C Vegetable oil – heated to 375º
    SAUCE
  • 1/4 OJ
  • 3 TBL molasses
  • 2 TBL honey
  • 2 TBL soy sauce
  • 2 TBL dry sherry
  • 1 TBL rice vinegar
  • 2 tsp sesame oil
  • Skin peeled from one orange
  • 1/2 red bell pepper
  • 2 TBL ginger – minced
  • 3 cloves garlic – minced
  • 1 tsp red chili flakes
  • 4 scallions – whites and greens minced, but kept apart
  • Rice – Cooked

STEP BY STEP

  1. Cut chicken or beef into 1/4 inch strips against the grain
  2. Toss meat in 1 TBL soy sauce
  3. Drain briefly, then toss in 6 TBL corn starch
  4. Put onto a baking sheet and into the freezer for one hour
  5. Start 3 C Vegetable oil heating up to 375º
  6. Cook meat in small batches and set on paper towel and bread rack to drain
    SAUCE
  7. Meanwhile, mix OJ, molasses, soy, sherry, vinegar and sesame oil.  Set aside
  8. Cut orange peel into VERY thin julienne strips
  9. Cut red bell into slightly thicker julienne strips
  10. Fry orange peel and scallion whites in 2 TBL of the deep fry oil – cook till it starts to brown
  11. Add ginger, garlic and chili flakes
  12. Cook about 30 seconds, then add your sauce, scallion greens and meat
  13. Stir to combine and reheat
  14. Serve over cooked rice

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