Ok so now that I have had a party with my new kitchen gadgets time to get to dinner.
Gingembre Poulet à l'orange or as we say it Ginger Orange Chicken, has been one of my friends and families favorite meals I make. We are really lucky to ever have any leftover. While it is not hard to make, I strongly recommend you SOUS it all before you start. There are a lot of chopped up items that go into this and the chicken fried rice that we serve with it. So I SOUS it all up and it is a piece of cake.
Gingembre Poulet à l'orange
Ginger Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 1/2 teaspoons salt
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, peeled and finely minced
1 teaspoon garlic, minced
1/2 teaspoon crushed chili pepper flakes
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Zest of one orange
In large bowl combine egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together and add chicken pieces to coat.
Stir floured and starched chicken into the large bowl with wet ingredients. Stir to coat.
Heat oil for deep-frying in wok or skillet 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.
skillet 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 chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
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.
Chicken fried rice recipe to follow....