If I am inside a food court and if I spot a word pizza anywhere through the corner of my eye, some form of mental bond forms...next minute I will be moving straight to that corner. The other day at the airport food court...after gobbling up an entire (reasonably big) pizza I directed my concentration to M's plate and saw the juicy chicken dish on his plate. I took my fork and ate the last piece before he could take it and it was toooo good.
For a second I even thought of having a second lunch from the Chinese corner. But my brain was putting some sense to me - "See Ann your stomach is well fed. No need to eat anymore...". Yea sometimes brain makes more sense than heart...:).
Through out the journey I was talking about that orange chicken...
After reaching home I looked up for a recipe and found this one. The recipe was so perfect that when I tasted, it was exactly like the orange chicken I had...A perfect balance between sweetness and sourness of orange...
Source : HARRY WETZEL posted here
For the Sauce:
- Water - 1 1/2 cups
- Orange juice - 2 tablespoons
- Lemon juice - 1/4 cup
- Rice vinegar - 1/3 cup
- Soy sauce - 2 1/2 tablespoons
- Grated orange zest - 1 tablespoon
- Brown sugar - 1 cup packed
- Fresh ginger root - 1/2 teaspoon minced
- Garlic - 1/2 teaspoon minced
- Green onion - 2 tablespoons chopped
- Red pepper flakes - 1/4 teaspoon
- Cornstarch - 3 tablespoons
- Water - 2 tablespoons
- Chicken breasts - 2 boneless, skinless cut into 1/2 inch pieces
- All-purpose flour - 1 cup
- Salt - 1/4 teaspoon
- Pepper - 1/4 teaspoon
- Olive oil - 3 tablespoons
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
- Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.
- Remove from heat, and let it cool completely.
- Place the chicken pieces into a container.
- When contents of saucepan have cooled, pour some (1 cup) of the sauce into container till all the chicken is immersed in it.
- Reserve the remaining sauce. Cover the container, and refrigerate at least 2 hours. ( I refrigerated overnight. I also refrigerated the remaining sauce.)
- In another container, mix the flour, salt, and pepper.
- Coat each of the marinated chicken with the flour mix.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.
- Remove the excess oil by draining with paper towels.
- In a saucepan and add the reserved sauce. Bring to boil over medium-high heat.
- Mix together the cornstarch and 2 tablespoons water; stir into the sauce.(This is to thicken the sauce. I omitted this step.)
- Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve hot and enjoy...:)