Marinade:
- 2 tablespoonslight soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoonsflour
- 2 tablespoonscornstarch
- 2 tablespoonswater
- ¼teaspoonbaking powder
- ¼teaspoonbaking soda
- 1 teaspoon sesame oil
- Sauce:
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced
- 1 cup tomato sauce
- 1 teaspoon orange zest
- ½ cup fresh orange juice
- ¼ cup brown sugar
- 2 tablespoons Sriracha chili sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 3 cups peanut oil
- 4 boneless, skinless chicken breasts
- Peel from 1 orange, pith removed, julienne
- 6 cups cooked white or jasmine rice
INSTRUCTIONS:
- Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
- Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add garlic, ginger and green onions. Add tomato sauce and water quickly before garlic browns. Add brown sugar, Sriracha, sweet chili sauce zest of 1 orange, orange juice, vinegar, hoisin sauce, and soy sauce and bring to a boil. Reduce heat and simmer 5 to 6 minutes or until sauce thickens; remove from heat and set aside.
- Heat 3 cups of peanut oil until hot for frying (about 375 degrees F). Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels.
- Drain oil from wok and heat again over medium heat. When hot, add julienne orange peel and saute for 20 or 30 seconds, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir in the chicken and toss lightly to coat chicken. Serve with hot cooked rice.
Source: Jennifer Cooks
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