Orange Chicken

(by Pauline Hurst)
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1/2 Tbsp Baking Powder 1/2 Cup Cornstarch
1 Cup Flour 2 Scallions (1/4" Slices)
2 Tbsp Vegetable Oil Water (as needed)
Black Pepper (to your taste) 2 Large Chicken Breast (Cubed)
Salt (to your taste) Sesame Seeds (Optional)
1/4 Cup Brown Suger 1 Tbsp Cornstarch
1/4 tsp Garlic (Minced) 1/4 tsp Ginger (Minced)
1/4 Cup Orange Juice 1/4 tsp Red Pepper Flakes
2 Tbsp Soy Sauce 1/4 Cup Sugar
2-3 Tbsp Water 1/4 Cup White Vinegar


Prepare the Batter:
      In a large bowl, mix 1/2 cup cornstarch with enough water to dilute and prevent lumping. Add the baking powder, flour and vegetable oil. Stir and add enough water to make a smooth consistency to suite your preference. Add sliced scallions. The batter should be enough to coat the chicken.

Prepare and Cook the Chicken:
      Sprinkle salt and pepper on the chicken pieces and add to the large bowl. Ensure that each piece is coated with batter.
      Heat a large pan of oil over medium-high heat. Add chicken to the pan and cook, turning once, just until browned and cooked through -- about 3 minutes per side. Once chicken is browned, set it aside.

Prepare the Sauce:
      In a small bowl, mix 2 Tspn cornstarch and 2-3 Tspn water to make a smooth consistency. In a separate pan, briefly saute garlic, red pepper and ginger. Add the following in this pan: orange juice; white vinegar; sugar; brown sugar; soy sauce. Add cornstarch/water mixture and stir until sauce has thickened.

Final Preparation:
      Coat the cooked chicken with sauce. Serve hot over rice; sprinkle with sesame seeds if desired.
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picture of Orange Chicken
© Page Publisher: Duane R. Hurst