1. In a medium bowl, combine 2 cups orange juice, 1 tablespoon soy sauce, and sesame oil. Add chicken and marinate 15-20 minutes. (I actually let mine marinate for longer, closer to an hour.). 2. In a small saucepan, add remaining orange juice, remaining soy sauce, sugar, chicken broth, garlic, vinegar, and chile flake. Simmer until liquid is reduced about three-fourths (The recipe calls for 15 minutes, but it took A LOT longer for me). 3. While that is reducing, peel the orange using a vegetable peeler, being sure not to peel off any of the bitter pith. Slice the strips into narrower strips (about 1/4 wide and no longer than 1 1/2 inches). Heat one cup of oil in a deep pan or wok until it begins to smoke. Add in the strips and fry until the edges begin to brown. Remove IMMEDIATELY to prevent burning. Store on a paper towel-lined saucer. 4. Mix one tablespoon cornstarch with 2 tablespoons cold water. Add the mixture to the sauce. Heat until sauce thickens and add in salt. 5. Return the oil to the heat and add 1 cup more oil if needed. Drain chicken and toss in one cup of cornstarch. Shake off excess and fry in several batches 4-5 minutes or until cooked through and browned. Drain chicken on paper towels. 6. In a medium bowl dump chicken and orange peel. Pour heated sauce over and mix well to cover. The chicken in sauce may be kept warm in a 200 degree oven to wait for side dishes and rice to be ready, if need be. I've found it improves the coating if this is done. Serve over rice. 7. *The rest of the orange may be "supremed" and served as another side dish with the chicken and rice. ---------------------------------------------------------------------------
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