Chénghuā Jī Recipe
Chénghuā Jī
Chinese-American Restaurant Orange Chicken
Submitted By: Taz
Ingredients:
2 lbs Boneless/Skinless Chicken* (Jīròu) - 'cubed'
2 Large Eggs (Dàn) - beaten
2 Cups + 2 Tbs Cornstarch (Yùmǐ Diànfěn) - Divided
2 Cloves Fresh Garlic (Dàsuàn) - finely minced
1 Cup Low Sodium Chicken Broth (Jītāng)
½ Cup Granulated Sugar (Táng)
3 Tbs White Rice Vinegar (Bái Mǐcù)
3 Tbs Light Soy Sauce (Shēng Chōu)
¼ inch piece Fresh Ginger (Jiāng) - grated into a paste
Juice of 2 Large Oranges (Chéngzhī) - apx 1 Cup
¼ tsp Crushed Red Pepper Flakes (Làjiāo Fēn)
Ground White Pepper (Bái Hújiāo) to taste
Zest of 1 Large Orange (Chéngpí)
Vegetable Oil (Shíyòngyóu) for frying (apx 3 Cups)
-GARNISH-
1 Tbs Sesame Seeds (Zhīma)
2 Green Onions (Cōng Bào) - green parts only sliced thin
Preparation:
- In a medium/large sauce pan, combine the garlic, chicken broth, sugar, vinegar, soy sauce, ginger, orange juice, red pepper flakes, and white pepper to taste (apx ¼ tsp) - Whisk until thoroughly combined
- Place your cubed chicken in a large zip-top bag - Measure ⅔ Cup of the above mixture and pour over the chicken - Squeeze out as much air as possible from the bag - Place in refrigerator and allow to marinate for 30-45 minutes
- Place the remaining sauce mixture over medium heat and bring to a boil (stirring frequently) - Reduce heat to medium-low
- In a small bowl, whisk together the 2 Tbs of cornstarch and 4 Tbs of water into a smooth 'slurry' - Add to the sauce mixture and allow to cook (stirring constantly) for 2-3 minutes until sauce has thickened - Remove from heat and stir in the orange zest - Set aside until needed
- Heat your oil in a wok or large pot over medium-high heat until 350ºF
- Place the remaining 2 Cups of cornstarch in a shallow dish - Whisk your eggs in a shallow dish
- Drain the chicken (discard the marinade) - Dip the chicken pieces into the egg and then dredge in the cornstarch making sure to completely coat - Place the coated chicken in the hot oil and allow to fry 3-7 minutes until golden brown (fry in batches if necessary) - Transfer the cooked chicken to absorbent paper to drain and set aside until all of the chicken has been fried
- Return the sauce to medium heat and bring to a simmer - Add the cooked chicken to the sauce and toss to coat - Allow to cook for 2-3 minutes to warm the chicken through
- Transfer to a serving dish - Pour the remaining sauce over the top - Garnish with the sesame seeds and green onion - Serve immediately with steamed or fried rice and some steamed vegetables if desired
*
Can use chicken breast (Jīxiōng Ròu) or chicken thighs (Jītuǐ Ròu)
