- 2 tsp, minced garlic
- 1 tsp. grated ginger
- 1/3 c. rice vinegar
- 1 c. brown sugar
- 2 tsp. soy sauce
- 1 1/2 c. water
- 1 whole orange, plus slices for garnish, if desired
- 3 chicken breast, boneless, skinless
- 2 Tbsp. sesame seeds
- 1 Tbsp. oil
- 2 scallions, plus one for garnish
- 3 Tbsp, cornstarch plus about 1/2 c. for dredging
- 1/4 c. water
- Using a vegetable peeler, peel the rind off of the orange being careful not to get too much of white pith.
- Cut the orange peels into about 2 inch strips.
- Juice the orange and set juice aside.
- Mix half of the garlic, half of the ginger, rice vinegar, brown sugar, soy sauce and 1/2 of the orange peel together in a bowl.
- Cut chicken into about 2" pieces. Add chicken to the soy sauce mixture. Let stand. Can be refrigerated up to 2 days.
- In a wok or heavy bottom skillet over medium high heat toast sesame seed in a dry pan. When sesame seeds are a nice light golden brown and fragrant, remove them and set aside.
- Add oil to the same pan and saute the scallions, the rest of the ginger, garlic and orange peel for a few minutes until soft.
- Drain chicken, reserving the marinade.
- Add marinade, orange juice, and water to the scallions. Heat to boiling.
- Combine the cornstarch and water stirring until smooth.
- Add the cornstarch to the sauce mixture. It will look white at first but as it thickens and cooks through it will turn a lovely dark brown.
- Once the sauce is thickened, Remove from wok and set aside.
- Wipe the wok clean and add about 2 Tbsp more oil.
- Dredge the chicken pieces in the remaining cornstarch and shake off excess.
- Heat the oil in the wok to very hot. It should start to lightly smoke. Brown chicken pieces a few at a time on both sides until golden. Check the internal temperature of a few of the larger pieces. They should be in excess of 165°F, If they are not, place on cooking tray in a 350°F oven until done.
- When all of the chicken has browned, discard any additional oil and wipe out the wok again.
- Add sauce back to the wok to heat through. Add Sesame seeds and combine with sauce.
- Once the sauce has reheated, add chicken pieces to coat.
- Serve with rice. Garnish with sliced scallions and orange slices.
Source: Binky's Culinary Carnival
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