Orange "Chicken" by Gwen

 

ORANGE “CHICKEN”

 Chicken:

 • Frozen tofu chunks in bite-size pieces

 • Marinated in mix of Italian dressing, vege chicken bouillon and minced garlic

 • ⅓ cup Cornstarch

 • ⅓ cup Flour

 • Oil for frying

 

Orange Sauce:

 • 1  c Orange Juice

 • ½ cup Sugar

 • 2 Tablespoons Rice Vinegar

 • 2 Tablespoons Soy Sauce

 • ¼ teaspoon Ginger

 • ¼ teaspoon Garlic Powder

 • ½ teaspoon Red Chili Flakes

 • Orange Zest from 1 orange(optional)

 • 1 Tablespoon Cornstarch

 

Garnish:

 • Green Onions

 • Orange zest(optional)

 

 

INSTRUCTIONS

 

To make orange sauce:

 • In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

 • In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

 To make ‘chicken’

 • Mix marinade with tofu pieces in a ziplock bag distributing well.

 • Mix flour and cornstarch in a shallow dish or pie plate.

 • Whisk eggs in shallow dish.

 • Dip chicken pieces in flour mixture.

 • Heat 2 inches of oil in a wok over medium-high heat to 350 degrees.

 • Working in batches, cook chicken for 2 - 3 minutes, turning often until golden brown. Place on a paper-towel-lined plate.

 • Toss chicken with orange sauce.

 • Serve with slivers of green onion.