It tasted a little bitter to me (just a very little bit). My best guest as to why would be when we zested the orange, it may have gotten zested too low. So be careful of that. One orange provided the amount of zest and almost the amount of juice needed.
Other than that, delicious meal!
http://damndelicious.net/2013/10/19/chinese-orange-chicken/
INGREDIENTS
- 1 1/2 pounds boneless, skinless, chicken breast, cut into 1-inch chunks
- 1 cup 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha, or more, to taste
- 1/4 teaspoon ginger
- 1/4 teaspoon white pepper
- INSTRUCTIONS
- To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
- In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
- Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
- Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.
FOR THE MARINADE
This looks tasty. I think you should add an 'asian' or 'asian like' section on the side.
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