MAMA'S ORANGE CHICKEN
Sweet, tangy, and bursting with flavor we loved this orange chicken. Vickiala hit it out of the park with these fantastic wings. There is a lot of breading mixture and sauce leftover. You'll have enough to make a double batch of chicken. Good thing, because you'll want to make extra. This would be great with chicken tenders too.
Provided by Vickiala Edmonds
Categories Chicken
Time 1h20m
Number Of Ingredients 18
Steps:
- 1. Rinse chicken in a large colander. Set the colander in the sink to remove excess water.
- 2. Pour peanut oil into the frying pan or deep fryer using medium heat setting.
- 3. In a large freezer bag combine sea salt, peppercorn, and all-purpose flour. Seal bag and toss for 10 sec.
- 4. Add pieces of chicken into flour mixture toss bag until chicken is coated.
- 5. Carefully place chicken into hot oil frying 10-15 minutes on both sides or until golden brown. Remove chicken place on a paper towel to remove excess oil.
- 6. In a large saucepan combine 1 cup of water, orange juice, rice vinegar, and soy sauce over medium heat. Stir for 5 minutes.
- 7. Stir in brown sugar, garlic, orange zest, ginger, and red pepper. Bring to a boil.
- 8. In a small bowl combine 1/4 cup of cold water into corn starch. Stir until dissolved. Slowly stir corn starch mixture into orange sauce until thickens.
- 9. Pour over chicken toss until well coated. This is also great over shrimp, pork, or beef.
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