Orange Chicken
from Epcot's Lotus Blossom Café
Yield: 4 servings
8 oz boneless, skinless chicken breasts, cut into thick strips
Marinade:
Dash white pepper powder
Salt to taste
Sugar to taste
1 tsp water
1 tsp cooking wine
½ tsp Sesame oil
Batter:
¾ c all-purpose flour
¼ c cornstarch
1 heaping Tbl baking powder
½ egg, beaten
2 Tbl oil
2/3 c water
Pinch salt
Orange sauce:
¼ c ketchup
1/5 c (about 3¼ Tbl) sugar
1/5 c (about 3¼ Tbl) white vinegar
1 Tbl light soy sauce
Peel from ¼ small orange, chopped
½ Tbl chili paste
½ Tbl chicken base
1 Tbl cornstarch
Pinch salt
1 Tbl cooking oil
1. For sauce, mix all ingredients except oil and orange peel. Heat oil in frying pan. Stir-fry chopped orange peel until fragrant. Pour orange-sauce mixture into frying pan and heat sauce over medium high heat. Stir until mixture bubbles. Set aside and keep warm.
2. For chicken, mix dry ingredients. Add oil. Stir in water. Put mixture aside 30 minutes. Heat cooking oil to 320 F. Dredge chicken in batter mixture, coating well. Using tongs, lower chicken pieces into hot oil. Fry until golden brown. Drain on paper towels.
3. Mix chicken pieces into warm orange sauce. Place on serving dish and serve immediately with steamed or fried rice.
[Recipe note: Garnish with orange slice and chopped green onions.]
{Editorial note: Nutty sesame oil is a key ingredient, and you'll notice it is used sparingly. That's because the flavor is so distinctive. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil.}
<Source>Orlando Sentinel: Thought You'd Never Ask
