Clementine Chicken

**Guest Entree Entry**

Clementine Chicken

I've been thinking I'd like to try to make some orange chicken (like the kind from an Asian restaurant... is there another kind? I'm not sure...).  Anyway, so investigating some recipes online to see where I'd need to start... we starting thinking about how we could "probably" substitute "this" for "that" and that all I'd really need to get was an orange... As I was about to head off to work today, saying, "Ok, I'll get an orange on my way home..." I eyed a bag of clementines I picked up last week!  Scratched the orange off the list and realized we had everything we needed to make "Orange Chicken" in the house already!  Sweet deal! 

Ingredients in the order of how they appear in the masterpiece

1.5c water

2 tbsp freshly squeezed clementines (2 clementines)

1/2c lemon juice

1/3c white vinegar

2.5 tbsp soy sauce

1/2c canola oil, heated to what I'd call "deep frying" temperature

1 tbsp grated clementine zest (3 clementines)

1c packed light brown sugar

1/2 tsp ground ginger powder

1/2 tsp freshly minced garlic (1 clove)

2 tbsp chopped yellow onion (1/2 medium)

1/4 tsp red pepper flakes

1.5 lbs boneless, skinless chicken breast (1" cubes)

2 eggs, beaten

1c all purpose flour

1/4 tsp salt

1/4 tsp pepper

2 tbsp corn starch

Instructions

In a sauce pan, add...

1.5c water

2 tbsp freshly squeezed clementines (2 clementines)

1/2c lemon juice

1/3c white vinegar

2.5 tbsp soy sauce

and bring to a simmer...

While that's heating up, get your deep dish cast-iron skillet prepared for the chicken...

1/2c canola oil, heated to what I'd call "deep frying" temperature

**Turn your stove vent on!**

Now, back to the sauce pan, add...

1 tbsp grated clementine zest (3 clementines)

1c packed light brown sugar

1/2 tsp ground ginger powder

1/2 tsp freshly minced garlic (1 clove)

2 tbsp chopped yellow onion (1/2 medium)

1/4 tsp red pepper flakes

...and bring to a boil for 2-4 minutes and then remove from heat...

Meanwhile... toss cubed chicken in beaten eggs...

1.5 lbs boneless, skinless chicken breast (1" cubes)

2 eggs, beaten

... set aside for a minute

Mix the following and then transfer into a bread bag or gallon sized ziplock bag

1c all purpose flour

1/4 tsp salt

1/4 tsp pepper

Now, add the chicken cubes to the flour, shake to allow for an even coat.  Place chicken on a plate in preparation for frying.  Get a second clean plate ready with 2 paper towels on it to soak up some of the grease from the fried chicken.

Add the floured chicken to the hot oil in the skillet. Allow for one side to lightly brown before flipping so that the breading stays intact.  Cook thoroughly.

While the chicken is cooking, bring the sauce pan and its ingredients back up to a simmer. Stir in...

2 tbsp corn starch

... and stir for about 5 more minutes (it will thicken).

Keep an eye on both pans.  Once the chicken is cooked through, move it to the toweled plate to soak up the grease.  Then add the chicken to the sauce pan to coat in the sauce.

Serve over rice and with vegetables!

It's absolutely delicious and the best part about the whole meal is that we had everything we needed to make it right in our pantry/refrigerator!  Definitely worth a repeat in the future!