ORANGE CHICKEN

• Fried chicken coated in a sweet and tangy orange glaze, a Chinese-American classic.

• Cuisine Chinese

Ingredients

• 1 pound chicken thighs - boneless skinless cut into strips
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon fresh ginger grated
• 1/2 cup potato starch
• vegetable oil for frying
• 2/3 cup orange juice
• 1/3 cup orange marmalade
• 2 teaspoons potato starch
• 1/2 teaspoon salt

Units:

Instructions

1. Put the chicken in a bowl with the soy sauce, sake and ginger and marinate for at least 15 minutes.
2. When the chicken is done marinating, lightly dust each piece with potato starch.
3. Heat a pot with at least 1/2" of oil in it over medium heat until hot.
4. In a separate pan, add the orange juice, marmalade, 2 teaspoons of potato starch and the salt and whisk to combine.
5. Fry the chicken until golden brown and transfer to a paper towel lined plate to drain.
6. When the chicken is done frying, heat the orange sauce over medium high heat, stirring constantly to prevent clumping until the sauce is thick and bubbly. Add the fried chicken into the orange sauce and toss to coat.
7. You can garnish it with some chopped red bell pepper for some extra color.