Daniela's Orange Chicken

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 2 eggs
• 1 ½ tsp salt
• 1 ½ tsp white pepper
• 60 g cornstarch
• 30 g flour
• 1 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 2 spring onions
• ½ tsp sesame oil
• 1 tsp rice wine
• 50 ml water
• 1 ½ tbsp soy sauce
• 1 ½ tbsp water
• 5 tbsp sugar
• 5 tbsp balsamic vinegar, white
• 1 orange(s), organic, zest
• 1 tbsp cornstarch, for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

tastes like from Panda Express

Beat eggs, salt, and pepper. Mix flour and cornstarch and mix into the egg mixture. Cut the chicken breasts into bite-sized pieces, place in a large bowl, pour over the egg and flour mixture, and mix. Heat vegetable oil in a wok – when bubbles rise from a wooden skewer, it’s at the perfect temperature. Gradually add the batter-coated pieces of meat to the hot oil and fry. Cut up the first few pieces – the chicken needs to be cooked through, but overcooking it will dry it out! Drain on a plate lined with kitchen paper and keep warm (e.g. in an oven at 50°C). Mix the orange sauce with the above ingredients (the zest can be replaced with a dash of orange juice), finely chop the ginger, garlic, chili, and spring onions. Heat 1 teaspoon of oil in a deep pan and add the ginger and garlic until the aroma wafts from the pan (about 10-15 seconds). Add the spring onions and rice wine and stir for 3 seconds. Add the orange sauce and let it cook briefly. Add the cooked chicken pieces and stir vigorously from now on – all the chicken pieces should be coated with the sauce. In a small bowl, mix 1-2 tablespoons of cornstarch with a little water and add it. Heat and continue stirring until the sauce thickens. Serve with basmati or jasmine rice.