Better Orange Chicken

By William Peterson
Published 04/22/2012

Ingredients

• 2 Chicken Thighs
• 1 egg
• 1 Tbsp. Rice Flour
• 1 Tbsp. Corn Starch
• Salt to Taste
• Black Pepper to Taste
• Ground Coriander Seed to taste
• Ground Cayenne to Taste
• 1/2 Cup Cane Vinegar
• 4 Thai Chilies, Red
• 1 tsp. Rose Peppercorns
• 1 Tbsp. Crab Paste
• 1 Tbsp. Thai Fish Sauce
• 1/4 Cup Canola Oil
• 1 Tbsp. Palm Sugar
• 1 tsp. Agave Nectar, Dark
• 1 Tbsp. Orange Powder, Chinese
• 1 Tbsp. Fresh Ginger, Chopped
• 1 Tbsp. Fresh Lemongrass, Chopped
• 1 Tbsp. Mirin
• Sriracha to Taste
• 1/4 tsp. Xanthum Gum (optional)
• 1 Orange worth of Orange Zest
• 2-3 Green onions, chopped

Instructions

1. Cut chicken into bite size portions
2. Toss with Rice Flour and Corn Starch
3. Beat egg with salt, pepper, coriander, cayenne
4. Heat Canola oil in Pan.
5. Combine everything else except green onion In a saucepan and bring to a simmer.
6. Combine egg and chicken.
7. Cook Chicken in Canola 3-4 min until golden brown.
8. Remove chicken with slotted spoon and Place Chicken on paper towels. Pour off used oil. Return pan to heat.
9. Toss green onion & Cooked chicken in pan, 30 sec.
10. Add simmering vinegar mixture to chicken and toss until chicken is glazed.
11. serve with brown rice.

Yield: 2 servings

Prep Time: 00:15
Cook time: 00:10