Orange Chicken

• 1/4 cups Fresh Orange Juice
• 3 Tablespoons Chicken Broth
• 1 Tablespoon Soy Sauce
• 2 teaspoons Chinese Rice Wine
• 5 teaspoons Sugar
• 1 teaspoon Cornstarch
• 18 teaspoons White Pepper Powder
• 1/2 teaspoons Sesame Oil
• 2 teaspoons Oil
• 2 slices Ginger, Minced
• 2 cloves Garlic
• 5 pieces Dried Red Chilies
• 1 teaspoon Minced Orange Zest
• 1/2 pounds Chicken Breast
• 1 stalk Scallion
• 1 teaspoon Rice Vinegar

1. Frying Batter:
2. 1/2 cup water 2 oz.
3. all-purpose flour 1 oz.
4. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt
5. Method:
6. Mix the orange juice, chicken broth, soy sauce, rice wine, and the rest of the seasonings and set aside.
7. Mix the frying batter and dip the chicken meat into the batter.
8. Heat up a pot/wok of cooking oil.
9. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy.
10. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
11. In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic.
12. Add in the dried red chilies and toss around until you smell the spicy aroma.
13. Follow by the minced orange zest and then chicken.
14. Quickly stir the chicken around before adding the orange sauce mixture.
15. Continue to stir-fry until the sauce thicken.
16. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

orange juice, chicken broth, soy sauce, chinese rice, sugar, cornstarch, white pepper, sesame oil, oil, ginger, garlic, red chilies, orange zest, chicken, scallion, rice vinegar

Taken from tastykitchen.com/recipes/main-courses/orange-chicken/ (may not work)