Since moving to the burbs, we cannot find a decent Chinese food restaurant to save our life. I know, I know. A good Chinese restaurant isn’t truly life saving, but it is necessary. No? I guess, until we find it, I’ll have to keep making it. Or at least trying. This recipe is a keeper, promise. Not too sweet, a bit spicy and simply fresh tasting. Much better than that over syrup flavored crap in most fast food joints. Give it a try and let me know what you think! I’m not a Chinese cuisine guru, but I do love to eat it and I do want my recipes to reflect easy, healthy and tasty Asian cuisine. Seriously, I’m all ears. Please share your thoughts. And, if you would like to guest blog, let me know! I’m all ears.
Orange Peel Chicken:
Juice of 3 fresh, ripe oranges – $.72
1 Tbsp soy sauce – pantry/fridge
1/2 tsp sesame oil – pantry
1 tsp rice vinegar – pantry/fridge
2 Tbsp sugar – pantry
1 tsp corn starch – pantry
3 Tbsps water
1/2 tsp salt – pantry
Couple turns fresh grown pepper (white pepper is best, but black will work) – pantry
1/2 cup water
1/4 cup flour – pantry
1 Tbsp corn starch – pantry
1/2 tsp baking soda – pantry
1 egg – $.15
1 tsp canola oil – pantry
1/4 tsp salt – pantry
1 1/2 to 2 lbs chicken breast or tenders, cut into bite sized pieces – $4.94
1 to 2 tsp chile pequin (dried chile pepper flakes) – pantry
1 zest of orange, minced – $.36
1 tsp garlic, minced – pantry
1 tsp ginger, minced – pantry
1 to 2 tsps oil – pantry
1/2 cup canola oil for frying chicken – pantry
2 green onions, finely chopped for garnish- $.25
Mix orange sauce ingredients and set aside.
Mix batter till frothy. Toss chicken pieces into batter and make sure it’s all well coated. Heat 1/2 cup canola oil to medium high temp (in a deep, sauce pan). Once to temp, slowly add battered chicken pieces. You may need to do two bathes. If you’re pan is large, you will need additional oil, so just make sure you have enough to deep fry your chicken. Cook chicken pieces until golden brown & crispy, then remove and place on paper towels to soak up excess oil.
Once all chicken is cooked, heat your wok or non stick pan and add a couple of teaspoons oil when pan or wok is hot. Quickly fry your minced garlic and ginger, about 1 min or less. Next, add orange zest and chile flakes and stir. Add chicken pieces back to wok and toss a few times. Last, add orange sauce to wok and stir fry until sauce is nicely thickened and glossy colored.
Garnish with thinly dice green onion and serve hot, over steamed white calrose rice. Amazing!!!
Calrose (Sticky) Rice:
1 1/2 cups Calrose rice – $.50
Use Calrose, if you have it. Calrose is also called sticky rice. It is so good. Definitely our favorite. You could also use long grain or basmati. It’s a personal choice. The following instructions work for long grain and calrose. I’m not sure about others, so don’t quote me on those!
INSTRUCTIONS FOR PAN STEAMED RICE:
Pour rice into pot. Make sure your pot has a good lid. Add water to pot until it’s above the rice, precisely to your first finger tip knuckle line. Cover and bring to boil. Once boiling, reduce heat to slow simmer. Cook 20 mins and leave covered. DO NOT LIFT LID BEFORE 20 MINS!
GRAND TOTAL: $6.92