Thank goodness it is almost the weekend!! Can I get an “amen” on that?? Seriously. 😉
For your Friday afternoon viewing pleasure, I have a super simple orange chicken recipe by Damn Delicious. I have been cooking a TON of stuff from that blog lately – it is so fresh, simple, minimal, and easy! Oh, and not to mention…delicious.
Chinese Orange Chicken
For the chicken
-1lb boneless, skinless, chicken breasts, cut into 1-inch chunks
-1cu and 2tbsp cornstarch, divided
-2 large eggs, beaten
-1cu vegetable oil
-1/2tsp sesame seeds
-1 green onion, thinly sliced
For the marinade
-1cu chicken broth
-1/2cu freshly squeezed orange juice
-1/3cu distilled white vinegar
-1/4cu soy sauce
-2 cloves garlic, minced
-1tbsp orange zest
-1tsp Sriracha sauce, or more, to taste
-1/4tsp ground ginger
-1/4tsp white pepper
-To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
-In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes (overnight, if you can!), turning the bag occasionally. Cover and refrigerate the rest of the marinade.
-Once you’re ready to cook, drain the chicken from the marinade, discarding the marinade.
-Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes, then keep warm.
-Dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
-Heat vegetable oil in a large saucepan or wok. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. If you’re working in batches, transfer chicken to a paper towel-lined plate, to soak up the excess oil.
-Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.