Korean Orange Chicken
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Korean Orange Chicken
Category
Meat and Poultry
Author:
Submitted by Corporate Chef Andy Stewart
Prep Time
60 minutes
Cook Time
45 minutes

Ingredients
Ingredients
- avocado or grapeseed oil
- corn starch
- sliced napa cabbage
- corn or flour tortillas
- cilantro
- green onion
Marinade
- 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
Sauce
- 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.