I made the sauce in a separate sauce pot and let it reduce while the chicken was frying. I also adjusted the sauce (yes, double it!) to using a combination of white and brown sugars and reduced the vinegar by half, substituting the remaining vinegar with the juice of the orange. Third key is to use fresh ingrediants (ginger, sesame oil, etc.). If you are frying in small batches, keep the fried chicken in the oven on warm on a wire rack and it won't get soggy. I used a wok and about a half inch of oil and the chicken turned out nice and golden brown.
It really does make a difference in flavor.
Second key is to use PEANUT oil if at all possible for frying. I also coated the chicken pieces (I used cut up chicken breast tenderloins) in cornstarch first for about 10 minutes so the wet batter would stick to the chicken when I fried it. I increased to 2 eggs and a splash of water to get a thin pancake like batter consistency. First key is that the flour / cornstarch / egg mixutre is a WET batter. I do agree the directions were a tad confusing, however after reading reviews I made some adjustments and it turned out perfect. If I had to rate this on taste alone, I would give 5 stars. This is the best orange chicken that I have tasted. Also you may want to cut back on the crushed chili pepper! And definitely double up on your sauce! I will definitely be making the sauce again. The real secret to this recipe is that true orange taste from the sauce. this recipe was time consuming and the unclear instructions. It came out great! The only bad point I had. Also I used about 1/3 of an orange for the zest. This will help enhance the flavor of the sauce. For the sauce itself, I substituted the water and vinegar with orange juice. Then I put the chicken in the deep fryer. I put the chicken in the egg mixture first and then took each piece out and coated it with cornstarch only. I deviated slightly from the recipe based on previous comments.
This recipe has a true orange zest! I must agree with others reviewers that the instructions are not too clear. It actually taste better than Panda Express. It does not taste like Panda Express' orange chicken. It is a very good recipe for orange chicken. In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened.Add cooked chicken, stirring until well mixed.Now, add the rice wine and the soy sauce mixture you set aside above.Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.Clean wok and heat 15 seconds over high heat.In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest.Remove chicken from oil with slotted spoon and drain on paper towels set aside.Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.Heat oil for deep-frying in wok or deep-fryer to 375 degrees.In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.Place chicken pieces in a large bowl, set aside.
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