Pour the sweet and sour sauce over the chicken and veggies. Toss quickly to coat everything evenly.
Serve hot over white rice or fried rice. Garnish with sesame seeds or green onions if you want.
3, Orange Chicken
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Salt
Oil for frying
Dried chilies (optional)
1 cup homemade orange sauce
Garnish:
Green Onions
Sesame seeds
Orange Sauce:
1 cup orange Juice
1/4 cup white sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
1/2 tablespoon fresh ginger minced
2 cloves garlic finely diced
1 teaspoon red pepper flakes
1 tablespoon cornstarch
Orange Sauce Instructions:
Add orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium saucepan. Stir and cook for 3 minutes over medium heat.
Whisk one tablespoon of cornstarch with 2 tablespoons of water to form a slurry in a small bowl. The cornstarch should be fully dissolved.
Add the slurry to the orange sauce and whisk together. Continue to cook for 5 minutes until the mixture begins to thicken.
Once the sauce is thickened, remove from heat and stir in orange zest.
Transfer the sauce in an airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.
To make chicken:
Place flour and cornstarch in a shallow dish. Add a generous pinch of salt and pepper. Mix.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You can add dried chilies if desired. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and sesame, if desired. Enjoy!
4. Kung Pao Beef
For the Beef Marinade:
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry:
2 tablespoons vegetable oil
8-10 dried red chilies
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, sliced
half yellow onion, sliced
1/4 cup roasted peanuts
2 green onions, chopped
For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1/4 cup water
1 teaspoon cornstarch
Instructions:
Marinate the Beef:
In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch until smooth. Set aside.
Cook the Beef:
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked through. Remove from the pan and set aside.
Stir-Fry the Aromatics:
Add the remaining oil to the same pan. Toss in the dried chilies and stir for 20 seconds add the garlic, onion, ginger, and bell peppers. Stir-fry for 1-2 minutes until the peppers are slightly tender but still crisp.
Combine Everything:
Return the beef to the pan. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens and the beef is cooked through.
Finish:
Stir in the roasted peanuts and chopped green onions. Give it a final toss.
Serve:
Serve hot with steamed rice or fried rice.
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