Asian-style Orange Chicken

If you'd like to batter and fry your chicken pieces, follow the instructions for battering the chicken. If you'd prefer your dish leaner, simply salt and pepper the chicken and fry without any oil in a non-stick frying pan.

ingredients

2 chicken breasts, cut into bite-sized pieces

For the Orange Sauce:
1 1/2 cups water
2 Tbsp. orange juice
1/3 cup rice vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. grated orange zest
1 cup light brown sugar, packed
1/2 tsp. fresh ginger, grated
1/2 tsp. garlic, minced
1/4 tsp. red pepper flakes
Optional: A bit of asian-style hot sauce, like sriracha or similar chili-pepper sauce.

3 Tbsp. cornstarch
2 Tbsp. water

For Chicken Batter (if using):
1/2 cup water
6 Tbsp. all-purpose flour
3 Tbsp.corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon vegetable oil
Pinch of salt

For Garnish:
Green onion, slices diagonally
Sesame Seeds

method

Combine all orange sauce ingredients except the cornstarch and 2 Tbsp. of water in a saucepan over medium-high heat. Bring to a boil and stir to combine. Turn heat to low and let simmer, stirring occasionally. Combine the 3 Tbsp. of cornstarch and 2 Tbsp. of water in a small bowl or glass and set aside.

If using chicken batter: Mix the batter ingredients together in a bowl and dip the chicken meat into the batter. Heat up a pot or wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate with a slotted spoon, allowing excess oil to drip back into the pot.

If not using batter: Salt and pepper the cut chicken . Heat a non-stick frying pan or wok and cook chicken until golden and cooked through. Remove to a plate.

When chicken is almost done, turn the heat on the sauce back up medium. Stir the cornstarch and water mixture into the sauce. Stir for a minute or two until thickened then remove from heat.

Pour over cooked chicken on plate. Sprinkle with sliced green onions and sesame seeds.

Excellent served with steamed broccoli and a side of brown or white rice.