While I love going out to a nice dinner–it’s actually one of my favorite things–I would much rather make the same food at home for much cheaper, especially if it is Chinese food.  I often wonder what goes into those sauces and what quality meat is served at (most) Chinese restaurants.  Making it at home is a great way to really see what is going into your meal.  This is one of the reasons I love cooking so much–being able to control the ingredients, portions, quality and, simply, what is going into my body.

This dish tasted EXACTLY like it came from the kitchen of a nice Chinese restaurant–the taste was spot-on.  It had heat from the red pepper flakes and sweetness from the orange juice and granulated sugar, and together it made a great all-around dish that hit your taste buds on many different levels.

The only thing I will change in the future is the amount of sauce, which was my fault.  The chicken was coated beautifully but there wasn’t enough sauce for the rice.  That was because I used 2.5 pounds of chicken instead of the 2 pounds the recipe called for.  Nonetheless, it was a huge hit, and my boyfriend who hates Chinese food AND rice loved it!

Orange Chicken

Serves 6

Ingredients

Chicken

2 pounds boneless, skinless chicken breasts

1 egg, beaten

1/2 teaspoon salt

1/8 teaspoon white pepper

1 tablespoon canola or vegetable oil

1/2 cup cornstarch

1/4 cup flour

oil for frying (enough to fill a large pot 1 inch)

Orange Sauce

1 tablespoon ginger root, minced

2 cloves garlic, minced

1 teaspoon red pepper flakes

1/4 cup green onion, chopped

1 tablespoon rice wine vinegar

1/2 teaspoon sesame oil

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5 tablespoons soy sauce

5 tablespoons granulated sugar

5 tablespoons rice wine vinegar

zest of 1-1/2 oranges

juice of 2 oranges

1/4 cup water mixed with 1 tablespoon corn starch

Instructions

Cut the chicken into bite-sized pieces.  Combine the egg, salt, pepper and 1 tablespoon of oil into a large bowl.  Add the chicken and toss to coat.  In a small bowl, combine the flour and cornstarch and pour over the chicken.  Toss to coat.

Heat 1-2 inches  oil in a large pot or wok on high heat for five minutes, then reduce heat to medium-high.  Add the chicken in four batches, cooking until the chicken is cooked through and lightly browned (about 6-8 minutes, depending on chicken size).  Remove with a slotted spoon and let the chicken drain on a paper towel.

While the chicken is cooking, add ginger, garlic, red pepper flakes, green onion, 1 tablespoon of rice wine vinegar and 1/2 teaspoon of sesame oil to a large pot over medium-high heat.  Stir for about 5 minutes or until the mixture becomes fragrant. Add the rest of the sauce ingredients except the cornstarch-water mixture into the pot and bring to a boil.  Add the cornstarch-water mixture and stir to thicken, about 5 minutes.  Add the chicken and toss in the sauce until coated.

Serve with brown rice and broccoli!

*Recipe adapted from Recipe Zaar and Crepes of Wrath