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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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