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Succulent chicken, just finger-licken from the kitchens of  nosphaer

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Sirs, put the menu down! Slowly, now.

Though it takes a bit of time, with this recipe, you can eventually learn how to make an orange garlic chicken that will rival the speed and definitely the versatility of your local delivered dishes!


Ingredients (Chicken)

2 Large Skinless, Boneless Chicken Breasts
1 C. Milk (fat content is mostly unimportant, 1% was used here)
1 Large Egg, Beaten
1+1/2 C. All Purpose Flour
2 tsp Ground Ginger Powder
1-2 tsp Finely Ground Black Pepper
Canola, Peanut, Safflower, or other high smoke-point Oil (enough for pan-frying)


Ingredients (sauce)

1+1/2 Orange Juice (fresh squeezed was used here, and it was worth it, about 5 oranges)
Salt to taste ~ 1-2 Tbsp (you could use soy sauce in place. However, any more than 1/4 cup of the stuff is too salty, and too darkening)
1 tsp. Cornstarch (dissolved in 2 Tbsp water)
2 tsp. Finely Ground Pepper (Black or white pepper is acceptable, by opinion)
Zest of 3-5 Oranges (Squeezing your own oranges makes this a no-brainer of an addition)
2-6 Large Cloves Garlic, by opinion

Procedures

Cut your chicken into fairly standard two-bite cuts, though variety helps. My standard dimension was (1+1/2)×1x1/2", set aside.

In a sufficiently sized shallow bowl, combine the milk and egg thoroughly, but not necessarily to create any froth or bubbles, then set aside.

In a shallow dish, like a large plate, combine the flour, ginger, and pepper mentioned in ingredient set 1

Dip your chicken pieces (or soak them for 5 minutes) in the egg and milk mixture. Toss or turn to coat them in the flour mixture.

In a skillet or frying pan, heat the oil (enough to form a 1/2") to 270-300F, introduce the chicken to the oil, and cook it for about 45 seconds on each side to achieve a light brown on each side, and a crisp shell. When finished, drain the pieces on a paper towel or a wire rack over a tray.

In a saucepan or mid-sized skillet, simmer the orange juice. Reduce it to half the original volume, then add in the cornstarch. Bring the sauce to a boil, and remove it from the heat. Stir in your pepper and zest, but mince your garlic just before adding it in. Toss the chicken in the warm sauce 10 minutes prior to serving.


Suggestions:

Serve this over chow mein noodles, or brown rice with steamed or butter-tossed bok choy.

For a bit of heat, add whole red chilies to the simmering orange juice, removing before tossing chicken in sauce.

Not sour enough? Add the juice of one fresh lemon, about 1/4 cup of juice.

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Allergy warning – recipe contains soy, dairy & egg products