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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, stir together sugar and cornstarch. Stir in orange zest and orange juice; set aside.
Preheat oven to 300°F. Heat 1 1/2 to 2 inches of cooking oil (or shortening) to 365°F in a wok, deep-fat fryer or heavy 3-quart saucepan.
Meanwhile, in a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with the seasoned flour. Dip into the egg mixture; coat again with the seasoned flour mixture.
Fry the chicken in the hot oil (or shortening), a few pieces at a time, for 3 to 4 minutes or until no longer pink, turning once. Transfer to a paper towel-lined plate and keep warm in the oven while frying the remaining chicken.
Heat 1 tablespoon oil in a deep, heavy 12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from the center of the pan.
Stir the orange sauce and add to the center of the pan. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add the deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion.