Ingredients
Marinade:
- 2 pounds boneless, skinless chicken, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon peanut oil
- 2 cloves garlic, smashed
- 2 slices fresh ginger, smashed
- 1 handful fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- Peanut oil, for frying
- 1 large egg, lightly beaten
- 1/2 cup cornstarch, plus 2 tablespoons for slurry
- 1/2 cup water
- 1 teaspoon toasted sesame oil
- 4 dried red Thai chilies
- 4 scallions, thinly sliced, plus more for garnish
- 2 cloves garlic, finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 3 thick strips orange zest
- 1/2 cup low-sodium soy sauce
- 1 1/2 cups chicken stock
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- Cilantro leaves, for garnish
- Steamed white rice, for serving
Directions
Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By hispartner_1661082
jacksonville, FL
on January 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WOW
This was an easy recipe that my friends are still complimenting me on. It was easy to pull together. I would have added a little more heat to it but it was great as it was.
Leftover would have been nice (if there was any!! -- oh well next time I know better!
By Qweenray2000
philadelphia
on May 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
it was edible, but still not like the chineese store, just doable,I'll say! :
By greggo921_2625100
Stroudsburg, PA
on April 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is funny. I printed this recipe in 2006, and have made it many times since then, but have never reviewed it. My printed recipe has a clear division as to where the marinade ends, and the rest of the recipe begins. (between "kosher salt...." and "peanut oil...." Food Network redesigned its website to the current form, I believe in 2008, and I have been very critical of how the recipes have been written since then. I am still critical. It is quite obvious the website is being written in a country where English is a second language. And if you combine that with the fact the Food Network is one of only a handful of major cable channels that has NO episodes available online, you can see that FN is an extremely arrogant network. So many recipes are so poorly written, that I am turning to them less and less often. I ran out of space for actual review: try this dish and judge for yourself.
Read all 48 reviews