Karens Orange Chicken Recipes

Steps:

• Mix beaten eggs, corn starch and salt in med size bow and set aside.
• Zest the orange into a small bowl or large measuring cup.
• Cut the orange in half and juice 3 tablespoons into the zest.
• Add the soy sauce, sugar, rice vinegar, ginger and crushed peppers to the zest and juice, mix and set aside.
• Heat 1/2" oil in a wok or frying pan until hot.
• Dip the cubed chicken into the cornstarch/egg mixture letting the excess drip off.
• Fry cubes in a single layer in hot oil, turning as necessary until cubes are golden; drain on paper towels. Repeat until all of the chicken is fried.
• Drain the oil from the pan.
• Place all of the cooked chicken back in the pan on a med/high heat.
• Stir the orange sauce and pour over the chicken; gently stir the chicken into the sauce until sauce thickens and covers the chicken pieces.
• Serve with hot rice and a steamed vegetable or veggie stir-fry.

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!