Tonight I am making this delicious orange chicken for William's 17th birthday -- his request, of course!
Serves 3-4
3 tablespoons soy sauce, divided
3 tablespoons rice wine vinegar (or sherry or vermouth), divided
2 teaspoons grated ginger
2 cloves of garlic, finely grated
1.5-2 lbs boneless, skinless chicken breasts (3-4), cut into 1 to 1 1/2-inch cubes
1/4 cup plus 1 tablespoon cornstarch, divided
Peanut oil (or other neutral oil), for frying
1 tablespoon honey
2/3 cup orange juice
1 tablespoon orange marmalade
1 tablespoon ketchup
1 tablespoon rice vinegar
1 teaspoon sesame oil
In a large bowl, combine 2 tablespoons of soy sauce, 2 tablespoons rice wine vinegar, the grated ginger and garlic. Pat the chicken dry with paper towels and season salt and pepper. Add cubed chicken to the sauce and set aside to marinate for 15 to 20 minutes or longer in the refrigerator.
Strain chicken from marinade and transfer to a second large bowl and pat dry with a towel. There will still be marinade on the chicken but a bare minimum. Sprinkle with 1/4 cup cornstarch and toss to coat.
In a small bowl or ramekin, whisk together the remaining 1 tablespoon cornstarch and 2 tablespoons water to form a slurry.
In a large saucepan, combine the remaining 1 tablespoon of soy sauce, honey, orange juice, marmalade, ketchup, remaining 1 tablespoon of rice vinegar, and sesame oil. Set aside.
In a wok or large pot, heat 1/2 inch of oil over medium-high. Working in batches, add the coated chicken in a single layer and fry, turning occasionally, until golden brown and cooked through, about 4 to 5 minutes per batch. Move to a large paper towel-lined plate or wire rack set in a baking sheet to cool.
Heat saucepan with sauce over medium until just starting to bubble at the edges, then add the slurry and stir to thicken the sauce. Turn off the heat. Add the chicken cubes to the pan and toss to coat.
Serve with rice and steamed broccoli.
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