Orange Chicken/Tofu
Servings: 3
Ingredients
Sauce:
1 tbsp cornstarch
2 tbsp rice wine
¼ cup water
1 tsp sesame oil
3 tbsp soy sauce
10 tbsp sugar
10 tbsp white vinegar
zest of 1 entire orange
1 ½ tbsp ginger root, minced
2 tsp garlic, minced
½ tsp red chili pepper flakes
Chicken/Tofu:
2 lb boneless skinless chicken thighs, cut into 1" pieces or 14 oz medium firm tofu, cubed
1 egg
1 ½ tsp salt
1 pinch black pepper
2 tbsp oil divided, plus more for frying
1 cup cornstarch
½ cup flour
Directions
To make the sauce combine the cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
To coat the chicken/tofu add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add the cornstarch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375°F.
Dip chicken/tofu pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken/tofu for 3-4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken/tofu.
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to a boil.
Turn off the heat, and add cooked chicken/tofu and stir until well mixed.