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Easy Homemade Chinese Orange Chicken I Panning The Globe
Ingredients
- For The Orange Sauce:
- Zest of 4 oranges (about 2 tablespoons) or ½ cup dried tangerine peel (found in Asian markets) soaked in a small bowl of hot water for 20 minutes, drained, and minced.
- 1 cup orange juice
- ¾ cup unseasoned rice vinegar
- ¼ cup light soy sauce (use Tamari for gluten-free)
- ¼ cup Shaoxing wine (or substitute dry sherry)
- ½ cup white sugar
- 2 ½ tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon peanut oil [see notes]
- 4 garlic cloves, minced
- 2 tablespoons minced ginger root
- For The Marinade:
- 1 pound boneless skinless chicken breasts (or thighs) cut into 1-inch pieces
- 1 tablespoon peanut oil [see notes]
- ½ teaspoon salt
- 1 large egg, beaten
- ½ cup cornstarch
- For The Stir Fry:
- ⅓ cup peanut oil [see notes]
- 1 cup Orange Sauce (from above)
- 2 teaspoons toasted sesame seeds for garnish, optional
- 1/4 cup chopped scallions for garnish, optional
- Slivers of orange zest for garnish, optional
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