August 9, 2020
In a medium bowl, combine the egg, ½ tablespoon all-purpose cornstarch, soy sauce, ½ teaspoon salt and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 20 minutes. Remove the chicken from the marinade. Reserve the marinade.
ORANGE SAUCE: Combine the all-purpose cornstarch and water in a small bowl. Bring the sugar, chicken stock, orange juice concentrate, vinegar, oil, soy sauce, ¼ teaspoon salt, garlic, crushed red pepper and orange zest to a boil in a medium saucepan. Add the all-purpose cornstarch mixture to the sauce, stirring continuously until thickened, about 10 seconds. Remove from heat.
BATTER: Combine all the batter ingredients until blended. Stir in the chicken pieces and reserved marinade into the batter until well coated.
In a wok or skillet, heat 2-3 inches (5-7.5 cm) of the oil to 350°F (175°C). Fry about 15 chicken pieces at a time until lightly browned, turning frequently, about 3 minutes. Drain on a paper towel lined sheet pan. Increase oil temperature to 375°F (190°C). Fry all of the chicken pieces at one time for 1 minute. Drain on a paper towel lined sheet pan. Transfer the chicken pieces to a serving platter.
Reheat the sauce over medium-high heat and pour over the chicken. Garnish with orange slices and serve immediately with hot steaming rice.
Dylan’s Favorite Broccoli
1 Tablespoon all-purpose cornstarch
1 Tablespoon cold water
1 Tablespoon oil
1 clove garlic, minced
1 pound (453 g) broccoli florets
¼ teaspoon salt
3 Tablespoons oyster sauce
1/2 cup (250 ml) chicken broth
In a small bowl, mix together the cornstarch and water.
Blanch the broccoli: Place broccoli in boiling water for 1 minute. Remove and drain. Rinse with cold water and drain. Set aside.
Heat the oil in wok or skillet over medium-high heat. Add the garlic, broccoli and salt and stir-fry for 1-2 minutes. Stir in the oyster sauce and chicken stock and heat to boiling. Pour in the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens and all the ingredients are nicely coated, about 30 seconds. Serve immediately with steaming hot jasmine rice.
Season the eggs with salt and pepper. Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and cook until scrambled but still moist. Remove eggs from pan.
Add the 1 Tablespoon of oil to the wok or skillet. Add the bean sprouts, salt and pepper. Stir-fry for 1 minute. Add the remaining oil. Add rice and stir-fry 1 minute. Add the soy sauce and stir-fry until combined. Add the beansprouts, peas and carrots and stir-fry for 1 minute. Add the reserve eggs, chicken and green onions and stir-fry for 30 seconds.
Garnish with more green onions (scallions) and serve immediately.