Orange Chicken - NuWave 30801 Manual Del Usuario

Orange Chicken

Ingredients:
2 pounds chicken breasts, cut into
1-inch cubes
2 large eggs, beaten
½ cup cornstarch, plus 1 tablespoon
cornstarch, divided
2 tablespoons water
¼ cup all-purpose flour
2 cloves of garlic minced
½ teaspoon ginger, minced
Directions:
1. Place beaten eggs in a bowl. In a second bowl, mix dry ingredients: ½ cup
of the cornstarch, flour, sea salt, and fresh ground black pepper.
2. Coat chicken pieces in egg then toss into cornstarch mixture. Shake off
excess flour.
3. In the Wok, bring up to 375˚F. Add enough oil to deep-fry chicken pieces.
4. Deep-fry chicken (in a couple of batches) until golden and crispy, about 4
to 5 minutes. Drain on paper towels; set aside.
5. In a small bowl, mix 1 tablespoon of the cornstarch with 2 tablespoons of
water; set aside.
6. When cooled, clean out Wok. Reheat, bringing up to 375˚F.
7. Add 1 tablespoon oil and add garlic, ginger, and chili flakes. Cook until
fragrant, about 2 minutes.
8. Whisk in orange juice, soy sauce, rice wine vinegar, chili sauce, and brown
sugar and mix. Bring up to a boil.
9. Once boiling, slowly whisk in cornstarch mixture to the sauce to thicken.
Bring heat down on sauce to 175˚F and simmer for about 5 minutes.
Once sauce gets a syrupy consistency, turn heat off.
10. Return chicken to Wok and toss with sauce to coat.
11. Plate and garnish with green onions. Serve over steamed white rice.
Serves: 4
½ teaspoon red chili flakes
⅔ cup fresh squeezed orange juice
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sweet chili sauce
1 tablespoon brown sugar
2 green onions, chopped
Steamed white rice
Oil (enough for deep-frying in Wok),
plus 1 tablespoon
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