Orange Chicken

ORANGE CHICKEN

By Denia Wong

 

2 lbs skinless , boneless chicken thigh meat

2 tsp chicken bouillon

1/8 tsp white pepper

2 tsp soy sauce

1 tsp sugar

1 TB corn starch

1 TB chicken broth/water

1 small egg

1/3 cup tapioca starch/flour

 

Pound chicken thigh with meat tenderizer and cut into thirds. Mix seasoning ingredients except egg and tapioca starch and marinate chicken for at least 30 minutes.  Add beaten egg and coat lightly with tapioca starch.  Heat pan and add enough oil to cover chicken half deep.  Add chicken pieces and fry until golden on both sides.  Remove chicken and prepare sauce.

 

ORANGE SAUCE

 

1 large clove of garlic

½ cup (4oz) frozen orange juice concentrate      

1/8 tsp salt

2 ½ TB sugar (or to taste)

2 tsp corn starch

Zest of one orange

 

Sautee garlic in a little oil over low heat until aroma is released and remove garlic.  Stir in remaining ingredients except zest.  Cook over low heat and whisk constantly until mixture thickens and begins to bubble. Return chicken to pan and toss with orange sauce.  Sprinkle with orange zest.

 

FOR DEEP-FRIED CHICKEN NUGGET PREPARATION: Without tenderizing, cut chicken thigh meat into cubes and marinate meat with chicken bouillon, white pepper, soy sauce and sugar.  Dredge chicken in flour, then egg wash and then flour again, pressing firmly and dust off excess.  Deep fry chicken nuggets in hot oil until cooked and golden.  Drain on paper towel, and toss with orange sauce.  Sprinkle with orange zest.