Orange Chicken
"Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead...."
INGREDIENTS
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1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
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⅔ cup orange juice
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5 tbsp low salt soya sauce
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5 tbsp sugar
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5 tbsp rice wine vinegar (keep 1 tbsp separate)
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1 tbsp grated ginger
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2 cloves garlic
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1 tsp sambal oelek
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3 green onions
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½ tsp sesame oil
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1 tbsp cornstarch diluted with 2 tbsp water
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3 chicken breast cut in small pieces
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½ cup cornstarch
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½ cup all purpose flour
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½ tsp salt
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1 tsp black pepper
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1 egg
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1 tbsp canola oil
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½ cup water
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