Can you believe it? It’s Halloween time already! Are you planning a sophisticated Halloween soirée? There are some gorgeous ideas out there to create a more gothic and dark feel rather than a gory child like atmosphere for your adult Halloween party. One way to do this is with food.
What’s a great way to serve orange food that is naturally orange and not smothered with sugary colored icing? How about something citrusy, sweet, and spicy – aren’t those the perfect flavors of fall? And Orange Chicken presents them perfectly. You can serve it as a dish on a buffet or dinner table, as well as appetizers individually with toothpicks. Be sure to check back tomorrow for a cocktail that will complement this dish perfectly at your Halloween party.
Orange Chicken
This recipe serves 6.
Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1⁄2 teaspoons salt
white pepper
oil (for frying)
1⁄2 cup cornstarch, plus
1 tablespoon cornstarch
1⁄4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1⁄2 teaspoon crushed hot red chili pepper
1⁄4 cup green onion, chopped
1 tablespoon rice wine
1⁄4 cup water
1⁄2 teaspoon sesame oil
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
Method
In a bowl mix together egg, salt, pepper and 1 tablespoon oil. Stir cornstarch and flour together and add to egg mixture.
Add chicken pieces to the mixture, stirring to coat.
Heat oil for deep-frying in a wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels. Set aside to work on sauce.
In a bowl stir together tablespoons soy sauce, tablespoons water, tablespoons sugar, tablespoons white vinegar, and orange to create orange sauce and set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chilies and green onions.
Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened. Stir in sesame oil and orange zest if desired.
Serve immediately, preferably over jasmine rice.
