I got this recipe from here! YUMMY!!
Chicken
2 lbs chicken, cut up in bite size pieces
1 egg
1 ½ t salt
½ t pepper
1 T oil, plus additional for frying
½ c cornstarch
¼ c all purpose flour
Sauce
¼ sugar
¼ white vinegar
2 T soy sauce
2 T water
zest from orange
1 T from above orange (I added this!)
Stirfry
1 T grated ginger
1 t minced garlic
dash red pepper flakes
¼ c green onions
¼ c water
1 T sesame oil
Place the cubed chicken in a large bowl. Stir in the egg, salt, black pepper, and 1 tablespoon oil. Mix well. Stir 1/2 cup of the cornstarch and the flour together in a large shallow bowl. Add the chicken pieces, a handful or two at a time, and stir to coat evenly. Tap off any excess
Pour about 1 inch of oil in a wok or deep, heavy skillet and heat to 375 F. If you don’t have a thermometer, heat the oil until it starts to ripple in the pan. Add the chicken pieces, a small handful at time, and fry until golden and crisp, 3 to 4 minutes. Remove the chicken from the oil with a slotted spoon and drain on paper towels. Set aside. When cooking the next batch, you will probably need to turn the heat down to keep the chicken from cooking too fast and possibly add a bit more oil.
Once all the chicken is cooked, reserve a couple tablespoons of the oil remaining in the wok in a separate bowl (I just used fresh oil because the excess oil I had was gross with burnt chiky crust in it). Clean the wok.
Combine the sauce ingredients in a large measuring cup and whisk until the sugar dissolves.
Heat the wok for 15 seconds over high heat. Add the reserved oil back into the pan.
Add the stirfry ingredients to pan. Heat through.
Add the sauce and bring to boil. Add the cooked chicken, stirring until well mixed.
Serve with rice or low mein noodles
Chicken
2 lbs chicken, cut up in bite size pieces
1 egg
1 ½ t salt
½ t pepper
1 T oil, plus additional for frying
½ c cornstarch
¼ c all purpose flour
Sauce
¼ sugar
¼ white vinegar
2 T soy sauce
2 T water
zest from orange
1 T from above orange (I added this!)
Stirfry
1 T grated ginger
1 t minced garlic
dash red pepper flakes
¼ c green onions
¼ c water
1 T sesame oil
Place the cubed chicken in a large bowl. Stir in the egg, salt, black pepper, and 1 tablespoon oil. Mix well. Stir 1/2 cup of the cornstarch and the flour together in a large shallow bowl. Add the chicken pieces, a handful or two at a time, and stir to coat evenly. Tap off any excess
Pour about 1 inch of oil in a wok or deep, heavy skillet and heat to 375 F. If you don’t have a thermometer, heat the oil until it starts to ripple in the pan. Add the chicken pieces, a small handful at time, and fry until golden and crisp, 3 to 4 minutes. Remove the chicken from the oil with a slotted spoon and drain on paper towels. Set aside. When cooking the next batch, you will probably need to turn the heat down to keep the chicken from cooking too fast and possibly add a bit more oil.
Once all the chicken is cooked, reserve a couple tablespoons of the oil remaining in the wok in a separate bowl (I just used fresh oil because the excess oil I had was gross with burnt chiky crust in it). Clean the wok.
Combine the sauce ingredients in a large measuring cup and whisk until the sugar dissolves.
Heat the wok for 15 seconds over high heat. Add the reserved oil back into the pan.
Add the stirfry ingredients to pan. Heat through.
Add the sauce and bring to boil. Add the cooked chicken, stirring until well mixed.
Serve with rice or low mein noodles
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