Mike's Crispy Orange Chicken
Crispy Chicken Coating [mix everything together except for eggs & oil. eggs beaten separately. oil for frying]
1 cup Plain Panko Bread Crumbs
1/2 cup All Purpose Flour
1 cup Corn Starch
2 large Eggs [beaten]
2 cup Cooking Oil [high heat oil]
2 large Boneless Chicken Breasts [rinsed - fat trimmed - cut into 1" cubes]
Sweet Orange Marinade & Sauce [mix everything together well]
1 cup Chicken Broth
1/2 cup Fresh Squeezed Orange Juice [with pulp]
1/3 cup White Distilled Vinager
1/2 cup Granulated Sugar
1/4 cup Soy Sauce
1 tbsp Fine Minced Garlic
1 tbsp Orange Zest
1 tbsp Siracha Garlic Chili Sauce
1/2 tsp Fine Minced Ginger
1/4 tsp White Pepper
1/2 tsp Red Pepper Flakes [optional]
Sweet Orange Marinade & Sauce Thickener [mix well]
2 tbsp Corn Starch [+ 2 tablespoon water]
Toasted Sesame Seeds
Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl.
Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours.
Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds!
Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel.
Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary.
Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat.
Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels.
Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency.
Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy!
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