- 1/2 pound chicken breast (cut into bite-size cubes)
- 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
- 1 tsp minced orange zest
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1 stalk scallion (use the white part only, cut into thin threads for garnishing)
- 2 tsp oil
- Oil for deep frying
- 1/4 cup freshly-squeezed orange juice
- 3 tbs chicken broth
- 1 tbs soy sauce
- 1/2 tsp sesame oil
- 1 tsp rice vinegar
- 5 tsp sugar
- 1/8 tsp white pepper powder
- 1 tsp corn starch
- Salt to taste
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 1/2 tsp baking soda
- 1/2 egg
- 1 tsp cooking oil
- 1 small pinch of salt
- Mix the orange sauce ingredients and set aside.
- Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
- In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic.
- Add in the dried red chilies and toss around until you smell the spicy aroma.
- Follow by the minced orange zest and then chicken.
- Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken.
- Dish out, garnish with the scallion threads and serve immediately with steamed white rice.