Chinese Orange Chicken

per previous suggestions I doubled the sauce; good move. I also halved the sugar. I used tofu instead of cx: frozen, thawed, pressed, then marinated in the sauce before proceeding with the rest of the steps. Quite good!

Notes on cooking: use juice from a carton, it takes about 6 oranges to make enough juice otherwise. Potato starch and arrowroot starch both work instead of the cornstarch if necessary. You definitely want to double the sauce if you use a little extra meat, and likewise you'll need to increase the coating. Don't skimp on the egg dip for the coating, the batter will fall off if you don't coat them. This gave a very orange flavoured chicken, with a little kick from the pepper flakes, an absolutely delicious recipe that the family loved. I did double the sauce (since I had some orange juice to use up), though I'm not sure that I needed it, the extra did make enough to make sure all the chicken was coated and there was enough sauce for the rice. It's a bit time consuming to cook, since you have to fry the chicken in batches, but it definitely outclasses the stuff you buy from the freezer section, and from the restaurants. I served it with some plain rice and a salad with arugula, orange, and feta which was actually a really nice addition!

This was wonderful! I used my commercial deep fryer and the chicken came out super crunchy.

Double the sauce! Otherwise, this recipe is a winner!