Orange Chicken

Instructions

1. 1

   In a large bowl add in the "dry mix" & in a shallow dish add in the "wet mix".

2. 2

   Cut chicken into bite sized pieces and toss into the wet mix then the dry mix.

   Tip: If you want your chicken to have little crumbles, drizzle on the wet mix onto the floured chicken and keep tossing it in the dry mix. It will create little balls of deliciousness.
3. 3

   In a separate bowl, mix the orange sauce ingredients. You will need to zest 1 orange with a microplane. Try to zest just the outer layer of the orange avoiding going too far into the rind.

4. 4

   You can either deep fry the chicken or pan fry it in a wok. For the wok, make sure the oil covers at least half of the chicken.

5. 5

   Fry the chicken for 2 minutes per side, ensuring that your oil is at least 350°F. On an electric stove the dial should be set to medium-high to achieve this temperature. Using a thermometer always helps.

6. 6

   Once all the chicken has been fried, you will remove the remaining oil from the wok.

7. 7

   With a clean wok, add 1 Tbsp oil, 1 Tbsp minced ginger root, 1 tsp minced garlic, fry until fragrant (about 30 seconds or less)

8. 8

   Add the "Orange Sauce" & cooked chicken to the wok & bring to a boil.

9. 9

   Finish it off with the cornstarch slurry, 1 Tbsp cornstarch and 1 Tbsp water & heat until thickened.

10. 10

    For no reason other than flavor, drizzle some sesame oil into this mixture.

11. 11

    This meal is kind of a pain in the ass, but delicious. An easy alternative would be to buy boneless chicken nuggets & Panda Express orange chicken sauce, but I swear on the food bible that it will not taste nearly as good. Sometimes putting in that effort makes you appreciate a meal that much more.