Fustini's Oils and Vinegars
Korean Orange Chicken

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Korean Orange Chicken


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Korean Orange Chicken

Submitted by Corporate Chef Andy Stewart

Prep Time60 min Cook Time45 min Total Time105 min


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


Step 1. 

Place enough avocado or grapeseed oil to cover several inches in a small pot.  Bring to 325 degrees. Remove chicken from 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.

Step 2.  Marinade

Combine all ingredients except chicken.  Add chicken and marinate overnight.

Step 3.  Sauce

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 agrodolce, butter, vinegar, juice and zest.  Place back over heat and bring to boil.

Thicken slightly with cornstarch slurry then remove from heat and reserve.

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