Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup honey
- 1/4 cup duck sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped scallions for garnish
Special equipment needed:
- Large skillet or wok
- Tongs
- Mixing bowl
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, coat the chicken pieces with cornstarch.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken pieces to the skillet and cook until golden brown and crispy, about 5-7 minutes. Use tongs to flip the chicken pieces to cook evenly.
5. In a separate mixing bowl, whisk together the soy sauce, orange juice, honey, duck sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes.
6. Pour the sauce over the cooked chicken pieces in the skillet and stir to coat evenly.
7. Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens and coats the chicken pieces.
8. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 12g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp for a vegetarian or seafood version.
- Cornstarch can be substituted with flour or potato starch.
- Duck sauce can be substituted with hoisin sauce or plum sauce.
Variations:
- Add vegetables such as broccoli, bell peppers, or snap peas for a more colorful and nutritious dish.
- Use different types of meat such as pork or beef for a different flavor.
- Add more red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to coat the chicken pieces evenly with cornstarch to achieve a crispy texture.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of honey and duck sauce to your desired sweetness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with sesame seeds or sliced oranges for a pop of color.
Garnishes:
- Chopped scallions
- Sesame seeds
- Sliced oranges
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls or spring rolls
Suggested side dishes:
- Steamed broccoli
- Stir-fried snap peas
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or orange juice to thin it out.
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Duck sauce is a condiment commonly used in Chinese-American cuisine and is made from a mixture of apricot preserves, vinegar, sugar, and spices.
Flavor profiles:
- Sweet and tangy with a hint of spice.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese