New South Orange Chicken
When I was in college, one of our roommates was from Hong Kong.
I learned a few cooking techniques from her and I have incorporated a couple of those techniques into this dish.
Although I am sure this is not an "authentic" version of orange chicken, it tastes better than your average take-out. I have copied her method of frying the chicken with a thin batter prior to dousing it with the orange glaze.
She always kept a bowl of white rice inside the refrigerator as well as fresh broccoli and other veggies. She would steam the veggies and serve them with meals like this. Her meals were always so colorful!
This, friends, is a New South EASY version of orange chicken and it is oh, so good!
2-3 large boneless skinless chicken breasts - diced into very small pieces
[You can use boneless skinless thighs for this, but they don't cook quite as fast as the breasts.]
1 & 1/2 cups self rising flour
2 eggs beaten
fresh veggies - steamed (suggestions include broccoli, cauliflower, carrots, onions, and/or asparagus)
Enough OIL for frying - you only need to cover the bottom of the skillet. I suggest using peanut, canola or vegetable oil for frying the chicken.
For the Orange Glaze/Sauce
1/4 cup soy sauce
1 jar of orange marmalade
1/3 cup orange juice
1 heaping teaspoon of fresh ginger - grated/minced
1/4 cup brown sugar
1/2 cup water
2/3 cup water mixed well with 1 tablespoon of corn starch
1 tsp garlic powder
Start by preparing the glaze/sauce. Combine the marmalade, soy sauce, orange juice, fresh ginger, 1/2 cup water, garlic powder and brown sugar in a sauce pan. Bring to a boil.
Add the water/corn starch mixture. Make sure this mixture has been stirred well before adding it to the pot.
Stir this well, turn down to medium heat and allow it to cook until it thickens. This will only take a few minutes. Remove from heat and set aside until the chicken is done.
Dip the chicken pieces into the beaten eggs and cover completely.
[NOTE: Unlike my usual frying method, I don't season the chicken with extra spices here because there is plenty of salt and seasoning in the glaze.]
Toss the chicken in the flour and coat well. Set aside and heat the canola or vegetable oil.
When the oil is heated, fry the chicken in small batches using a skillet.
Turn the chicken periodically to ensure it browns lightly on both sides.
Remove the chicken when it is brown and transfer to a plate lined with a paper towel.
Once the chicken is drained of excess grease, toss the chicken in the sauce.
This makes quite a bit of sauce. I would recommend spooning it over the chicken a little at the time and toss. Use the excess sauce on top of the rice if you would like.