ORANGE PEEL CHICKEN STIR FRY
servings 2-3
As true with a lot of Asian cooking- this is rather putzy and time consuming to make. When i make this i do all the prep work earlier in the day- including making the sauce and batter and do the cooking steps right before eating time. This is a perfect example of how important “mise-en-place” can keep things running smooth in the kitchen. I never make this for more than 3 people- too much frying.
1 # boneless, skinless chicken breasts, cut into about 1 inch cubes
6 scallions- trimmed and thinly sliced on the diagonal
1 large red pepper- julienned
kosher salt
sesame seeds
Peanut oil for stir frying.
for the sauce- mix until well combined
3/4 cup orange juice
2 T soy sauce
2 T rice vinegar
2 T light brown sugar
1/4 t crushed red pepper flakes
the very fine zest of an orange
cornstarch batter- mix until smooth
1/3 cup cornstarch
2 egg whites
1/2 t salt
Put the chicken in a bowl with the cornstarch batter.
Place about 3-4 T of peanut oil in a wok- heat until very hot. Working in batches, and with a plate with paper towels close at hand, use tongs to transfer some of the chicken to the hot wok. Don’t crowd the meat. Reduce the heat to medium and cook the chicken for a couple minutes turning frequently until golden and crispy.The chicken doesn’t have to be fully cooked as it will return to the wok. Drain on paper towels. Add more oil if necessary. Repeat until all the chicken is used. It usually takes about 3 batches in a standard size wok.
Wipe out the wok. Add about 2 t of oil and stir fry the peppers for a couple minutes. Add the scallions - reserving some for garnish and stir fry some more- for a minute or so.
Add the sauce, and crank up the heat. Add most of the zest- reserve some for garnish. Next put the chicken back in and stir to combine everything well. Sprinkle in the sesame seeds. Remove a piece of chicken and cut through to make sure it is fully cooked.
Serve hot with rice- sprinkling scallions, zest, and sesame seeds on individual servings.