Copycat Orange Chicken and Chow Mein

For Orange Sauce

Amount

Ingredient

1 T.

Vegetable Oil

1 Count

Large Garlic Clove, Minced

1 tsp.

Ginger root, peeled and minced.

⅛ t.

Red pepper flakes

⅓ c.

Orange Juice

¼ c.

Light brown sugar, packed

¼ c.

Granulated sugar

¼ c.

White vinegar

⅛ c.

Soy sauce

⅛ c

water

1 ½ T.

Corn Starch

1 tsp.

Sesame Oil

For the Chicken

1 Pound

Boneless Skinless Chicken Thighs or chicken breast, Diced into 1” pieced

1 Count

Large Egg

⅗ tsp.

Salt

1 pinch

Black Pepper

1 T.

Vegetable Oil

¼ c.

cornstarch

⅓ - ¼ c.

All-purpose Flour

2 c.

Vegetable Oil for Frying

Directions:

MAKE SAUCE:

Preheat 1 Tablespoons vegetable oil in a large saucepan or medium pot over medium-high heat.

Once the oil is simmering, add garlic, ginger, and red pepper flakes. Cook while stirring constantly for 30 seconds.

Whisk in brown sugar, granulated sugar, and orange juice. Cook while stirring often until the sugars are almost all dissolved, about 2-4 minutes.

Whisk in vinegar and soy sauce.

In a small bowl whisk together water and cornstarch until it makes a paste. Then, whisk the paste into the sauce.

Cook and stir the sauce until it thickens to the consistency of syrup (it will thicken more as it cools).

Whisk in the sesame oil.

PREP FOR FRYING:

In a shallow bowl or pie plate whisk together egg, salt, pepper, and 1 Tablespoon of oil.

In a second shallow bowl or pie plate whisk together cornstarch and flour.

Pour the oil into a large pan or wok. Heat the oil over high heat until it registers 375 degrees with an instant-read thermometer.

Line a baking sheet with 3-4 layers of paper towels.

FRY CHICKEN:

Place a ⅓ of the chicken pieces into the egg mixture, and then dredge the chicken in the flour mixture.

Add the chicken to the oil and fry for 3-4 minutes or until golden brown.

Move chicken to paper towel-line baking sheet to drain.

Repeat the process with the remaining chicken, frying in 1-2 more batches.

FINISH THE ORANGE CHICKEN:

Transfer the chicken to the sauce and stir to coat.

Serve with chow mein or white rice.

Chow Mein (Perfect Copycat)

Ingredients

8 oz.

Spaghetti or Angel Hair Pasta

1 ½ T.

Vegetable Oil

¼ count

Yellow Onion, Sliced

4 oz.

Cabbage, sliced

1 oz.

Celery, chopped diagonally

2 tsp.

Soy sauce (add more to taste)

1 ½ tsp.

Oyster Sauce

Directions:

Sliced the onions and cabbage thinly.

Cut the celery on a bias thinly as well.

Put the oil in the pan, set to high and when the oil is hot add the veggies.

Let cook for a couple of minutes until it is caramelized a bit.

Stir and let more of it caramelize.

Add the noodles and toss together.

Add the soy sauce and oyster sauce and toss together.

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