There are many ways to make orange chicken, a Chinese dish that is usually on the spicy side of most menus. It can be anything from mildly spicy to hot based on the amount of chili paste and dried chilies in the recipe. This version uses 5 dried chilies. They are most effective if they are cut into 1 1/2-inch strips, seeded and soaked in warm water before they are added to the sauce.
Instructions
1. Place the flour in one bowl, the cracked eggs in a second bowl and the cornstarch in a third bowl. Scramble the eggs together.
2. One by one, place the chicken pieces in the flour. Shake the excess flour off, then dip the piece in the egg mix, then the corn starch. Each piece must be thoroughly coated with the corn starch.
3. Put 3 tbsp. of peanut oil in a skillet over medium heat. Fry as many pieces of chicken as will fit in the skillet on both sides until they are golden brown. Move the finished pieces to a paper towel and cover them with aluminum foil as you cook the remaining chicken.
4. Place 2 tsp. of peanut oil in a saucepan and heat it over medium heat. Add the garlic and ginger and stir for about 30 seconds. Add the dried chilies and stir for another 30 seconds. Add the remaining ingredients for the sauce, then whisk all of the ingredients together and cook for 1 minute.
5. Slowly add the chicken to the sauce. Stir until the sauce thickens around the chicken.
Tags: dried chilies, corn starch, medium heat, over medium, over medium heat
