February 3rd marks the first day of the Year of the Golden Rabbit, according to the Chinese zodiac. According to Chinese tradition, the year of the rabbit brings a year in which you can calm your nerves and catch your breath. For Chinese New Year, here is an easy recipe for a classic Chinese-American food.
Orange chicken is one of my favorite things to order when I go out to a eat at a Chinese food restaurant. Even better is making it in the comfort of you own home, and paying much less! I originally wanted to try a deconstruction/reconstruction with this recipe, but failed miserably. I won’t go into too many details, but lets just say my fried rice balls ended up being a baked eggy mess instead. Luckily, I saved a portion of the orange sauce and was able to save the dinner. This recipe is one for everybody to keep in mind because it tastes just like the restaurant version.
- 4 chicken breasts (boneless and skinless, cut into strips)
- 1/2 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg (beaten)
- 1 cup orange marmalade
- 1 tsp white vinegar
- 1 tsp Sriracha sauce
- 1/2 tsp soy sauce
- vegetable oil (for frying)
- In a medium bowl, combine the marmalade, white vinegar, Sriracha and soy sauce. Mix thoroughly and set aside.
- Heat oil in a large saucepan or wok. Also, combine the cornstarch and panko.
- Coat the chicken strips with the egg, then toss in the panko mixture.
- Fry the chicken in batches until cooked through (about 3-4 minutes) making sure to completely coat pieces in oil.
- Drain the chicken strips on paper towels and clean out the saucepan.
- Add the marmalade mixture to the saucepan and heat over medium heat until melted.
- Add the chicken and toss until completely coated with sauce.
- Serve over rice.