General Bistro’s Orange Chicken
I just spent the day with twenty kids under the age of six. We went on a field trip to one of the parks here and I had no less than 1,000 heart attacks. There is this pretty large sized lake within the park that is a beautiful shade of toxic green. The ducks enjoy swimming in it as well as some fish and I was actually surprised none of them had an extra head or wing.
When you get these little rambunctious kids near the toxic lake, you know someone is going to end up falling in. I was buddied up with Buggies and Pixie and two little boys from Pixie’s school. Two boys who have a hard time listening. Two boys who nearly fell in about ten times despite my death grip on their tiny hands. Two boys who almost stepped off of a sidewalk in front of cars going forty miles an hour looking for our city bus to take us back to school. Two boys who I safely returned to school without any incident. And then I ran like my hair was on fire to get back home. I probably sprouted some gray hairs from this trip.
Did I mention there are only three days left of school?
2 lbs boneless skinless chicken, chopped into one inch pieces
1 1/2 teaspoons salt
1/2 cup cornstarch, plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Juice of one orange
In a large bowl, mix egg, salt, pepper and 1 tablespoon oil. In a separate bowl, stir cornstarch and flour together. Mix flour mixture and egg mixture. Add chicken pieces, stirring to coat. Heat oil in a large dutch oven to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Do not overcook chicken. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Add all ingredients for the Orange Sauce to a bowl and whisk thoroughly. Set aside. In a saucepan, add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add crushed red pepper and green onions. Add rice wine and stir for a few seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened. Serve over white rice. Serve with Sriracha on the side for some added heat!