Blood Orange olive oil · Ginger and Honey balsamic · Iron Fish Honey vinegar · Meat and Poultry · Sriracha ·Mar 26, 2024

Korean Orange Chicken

Name: Korean Orange Chicken
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Ingredients: avocado or grapeseed oil; corn starch; sliced napa cabbage; corn or flour tortillas; cilantro; green onion; 1 cup of orange juice; 2 tablespoons Fustini's Iron Fish Honey vinegar; 2 tablespoons Fustini's Blood Orange olive oil; 2 tablespoons Fustini's Ginger and Honey balsamic; 3 slices of fresh ginger; 2 cloves garlic, sliced; 3 tablespoons soy sauce; 1 tablespoon rice wine; 3 tablespoons honey; 2 tablespoons cornstarch; 2 pounds chicken breast- boneless and skinless cut into 3-inch strips; 1 cup chicken stock; 1/2 cup orange juice; 1/2 cup Fustini's Ginger and Honey balsamic; 2 tablespoons butter; 3 tablespoons Fustini's Sriracha; juice of 1 orange; zest of 1 orange; cornstarch slurry

Submitted by Corporate Chef Andy Stewart

Prep Time

60 minutes

Cook Time

45 minutes

Ingredients

avocado or grapeseed oil
corn starch
sliced napa cabbage
corn or flour tortillas
cilantro
green onion

1 cup of orange juice
2 tablespoons Fustini's Iron Fish Honey vinegar
2 tablespoons Fustini's Blood Orange olive oil
2 tablespoons Fustini's Ginger and Honey balsamic
3 slices of fresh ginger
2 cloves garlic, sliced
3 tablespoons soy sauce
1 tablespoon rice wine
3 tablespoons honey
2 tablespoons cornstarch
2 pounds chicken breast- boneless and skinless cut into 3-inch strips

1 cup chicken stock
1/2 cup orange juice
1/2 cup Fustini's Ginger and Honey balsamic
2 tablespoons butter
3 tablespoons Fustini's Sriracha
juice of 1 orange
zest of 1 orange
cornstarch slurry

Directions

Place enough avocado or grapeseed oil to cover several inches in a small pot. Bring to 325 degrees. Remove chicken from the marinade and dust in corn starch. Fry in 325-degree oil until just cooked and slightly browned. Remove from oil and let sit. Once all chicken has been cooked in the 325-degree oil, turn heat up to 375 degrees. Fry chicken pieces in 375-degree oil until golden brown and crispy. As soon as chicken comes out of the fryer, toss with some of the sauce, then place in a warmed tortilla and cover with cabbage. Drizzle a little more sauce over top and garnish with chopped cilantro &, green onion before serving.
Combine all ingredients except chicken. Add chicken and marinate overnight.
Place stock and orange juice in a small pot and bring to a simmer over moderate heat. Simmer stock until reduced to 1/2 cup. Remove from heat and add butter, vinegar, juice and zest. Place back over heat and bring to boil. Thicken slightly with cornstarch slurry then remove from heat and reserve.

Korean Orange Chicken