Take-Out Orange Chicken

Serving Size:Serves 4-6

Ingredients

For the Sauce:

1 large orange finely grated zest of orange

2 large oranges fresh orange juice

2 cups water

2 teaspoons finely grated ginger

1 1/2 cups packed light brown sugar

1/3 cup rice vinegar

1/3 cup soy sauce

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

3 cloves crushed garlic

3 Tablespoons cornstarch mixed with 4 to 5 tablespoons water to make slurry

For the Chicken:

3 to 4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces

1 cup white rice flour

1/2 cup all-purpose flour

8 to 10 ounces club soda

1 egg

1/2 teaspoon salt

1/4 teaspoon black pepper, fine grind

1 small can sliced water chestnuts

4 cups lightly steamed broccoli (or in a pinch use thawed frozen)

2 teaspoons sesame oil

pan frying vegetable or peanut oil

hot cooked white rice

for garnish sliced green onion (optional)

shredded iceberg lettuce (optional)

Adapted From:f ood52.com

Description
The sauce for this better-than-take-out orange chicken can be made ahead for minimal prep in the evening!

Preparation
For the Sauce:

Combine all ingredients except the slurry in a saucepan and bring to a boil. Add the slurry and continue to boil until the mixture thickens a bit. Set aside.

For the chicken

In a medium bowl, whisk the rice flour, AP flour salt and pepper together. In a small bowl beat the egg with about four ounces of the club soda and then whisk that into the flour mixture adding more club soda as you need to make a batter slightly thicker than thin. Heat the oil in a large frying pan, dip the chicken pieces into the batter, shaking off any excess and then fry them on both sides until lightly browned.

Transfer the browned chicken pieces to a rimmed baking sheet and bake in a 425F oven for about ten minutes. Pour the reserved sauce into a wok or large frying pan, bring up to the boil and then gently stir in the sesame oil, broccoli, water chestnuts and browned chicken pieces. Serve the chicken mixture over the rice and lettuce and garnish with the green onion.