Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Chinese Roots
Print
Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the Marinade:
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon peanut oil
  • 2 cloves garlic, smashed
  • 2 slices fresh ginger, smashed
  • 1 handful fresh cilantro leaves
  • 2 pounds boneless, skinless chicken, thinly sliced
For the Chicken:
  • Peanut oil, for frying
  • 1 large egg, lightly beaten
  • 1/2 cup cornstarch, plus 2 tablespoons for slurry
  • 1/2 cup water
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon toasted sesame oil
  • 4 dried red Thai chilies
  • 4 scallions, thinly sliced, plus more for garnish
  • 2 cloves garlic, finely chopped
  • One 1-inch piece fresh ginger, peeled and finely chopped
  • 3 thick strips orange zest
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 cups chicken stock
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • Cilantro leaves, for garnish
  • Steamed white rice, for serving

Directions

Put the marinade ingredients in a bowl. Add the chicken and stir well to combine all the flavors; cover, and marinate in the refrigerator for 30 minutes.

Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.

This recipe has been updated and may differ from what was originally published or broadcast.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

General Tso's Chicken

Recipe courtesy of Ching-He Huang

Chicken Chow Mein

Recipe courtesy of Ching-He Huang

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Kung Pao Chicken

Recipe courtesy of Cafe China

Three Cup Chicken with Garlic Spinach

Recipe courtesy of Ching-He Huang

Clay Pot Chicken with Shiitake Mushrooms and Chinese Sausage

Recipe courtesy of Katie Chin

Oyster Sauce Chicken with Bok Choy

Recipe courtesy of Ching-He Huang

Red Curry Chicken Stir-Fry

Recipe courtesy of Ching-He Huang

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here