Make your own orange chicken! This Chinese-American fan favorite gets a healthy gut boost (and flavor) from Hibiscus and Orange Shrub.
Adapted from Dinner Then Dessert’s recipe.
Category
Food
Servings
4-5
Author:
Apple State Vinegar
We've added our delicious Hibiscus and Orange Shrub to this classic orange chicken recipe made famous by Panda Express. It's bursting with bright flavor and the apple cider vinegar in our Hibiscus & Orange Shrub adds probiotics and prebiotics that leave you feeling energized and satisfied.
Ingredients
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2 lb Boneless skinless chicken thighs, cut into 1" pieces
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1 Egg
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1 1/2 tsp Salt
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1 pinch Black pepper
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1 Tbsp Oil for egg mixture, plus 1/3 cup more for frying
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1/2 cup Corn starch
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1/4 cup Flour
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2 ½ tsp Corn starch
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1 ¼ Tbsp Rice wine (mirin)
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3 Tbsp Water
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3/4 tsp Toasted sesame oil
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2 ½ Tbsp Soy sauce
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½ cup Hibiscus & Orange Shrub
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1 1/2 tsp Ginger root minced
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2 tsp Garlic minced
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1/2 tsp Hot red chili pepper crushed
FOR THE CHICKEN
FOR THE SAUCE
TO FINISH
Directions
To make the sauce combine the 2 1/2 teaspoons cornstarch, rice wine, water, sesame oil, soy sauce and Shrub.
To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a large bowl and whisk together.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok to 375 degrees.
Option 1: Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Option 2: Put the chicken is a large zipper bag, pour in the egg mixture and coat the chicken. Then add the corn starch mixture to the bag and evenly coat the chicken.
In a fry pan heat about 1/4 inch of oil to medium high and fry the chicken for 3 to 4 minutes turning half way through until golden and crisp. Do not over crowd the pan. Fry in small batches so the chicken browns evenly and does not get steamed. Add more oil to the pan as needed.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, and add cooked chicken and stir until well mixed. Serve over rice.