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Midnight Star Chicken
Ingredients
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon finely shredded orange peel
- 2 cups orange juice
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup water
- 1 egg, slightly beaten
- 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- Cooking oil or shortening for deep-fat frying
- 1 tablespoon cooking oil
- 1 medium onion, cut into thin wedges (3/4 cup)
- 1 large red sweet pepper, cut into 1 inch pieces (1-1/4 cup)
- 4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
- 1 orange, peeled and sectioned
- Hot cooked rice
- Green onion (optional)
Directions
For sauce:1. In a medium bowl, stir together sugar and cornstarch. Stir in the orange peel and orange juice; set aside.
2. In a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with seasoned flour. Dip into the egg mixture; coat again with the seasoned flour mixture.
3. Meanwhile, in a wok, a deep-fat fryer or a heavy 3-quart saucepan, heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degrees F. Fry chicken, a few pieces at a time, for 3 to 4 minutes or until chicken is no longer pink, turning once. Remove chicken from hot oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining chicken.
4. Pour the 1 tablespoon oil into a deep, heavy 12-inch skillet. (Add more oil as necessary during cooking.) Preheat skillet over medium-high heat. Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from center of the skillet.
5. Stir sauce and add to the center of the skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion. Makes 4 servings.
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If you like, omit coating and frying the chicken pices; instead, add 12 ounces frozen cooked breaded chicken chunks, baked according to package directions.
