Orange chicken

I used to love this when I was in LA. Can't get anything like it in Zürich unfortunately. This delicious dish was brought over to America by Chinese immigrants in 1800. It has some sweet tones but the orange is the most prevalent.

In a bowl, combine the following ingredients:

300 grams of chicken breast sliced into 1/4" 1/2 tsp salt 1/4 Black pepper to taste 2 tbsp fresh orange juice Mix, cover and marinate for 30 mins in the fridge

In a second bowl, to make the batter mix, combine and thoroughly mix the following

2 medium size eggs, mix 100 grams cornstarch (as recommended by Phatch) After the thirty minutes of marination, add the marinated chicken to the batter mix

In a 30 cm Pan Pour in enough oil to achieve a depth of 2.5 cm or 1" (or 1/10 of a bananas) Heat the oil and fry the chicken pieces at 180C / 360F Remove the chicken from the frying oil when the batter firms up and is still pale Increase the temperature of the oil to 190C/390F Put the partially cooked chicken into the hotter oil and cook until brown and crunchy. In a Medium Pan, combine the following ingredients to make the sauce 2 tsp cooking oil 1 tsp ginger or 6 g 1 tbsp garlic or 10 g 1 tbsp chili flakes 60ml fresh orange juice 3.5 tbsp soy sauce 1/4 cup brown sugar 3 tsp orange zest 1 tbsp honey 3 tbsp vinegar Add cornstarch slurry Cook until thick. Add the twice fried chicken to the pan containing the sauce.