Tangy Orange

Chicken

INGREDIENTS (serves 2)
2 tablespoons orange juice, concentrate
1/2 cup (120 milliliters) rice vinegar
1 1/2 cups (350 milliliters) mirin (rice wine)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup (220 grams) brown sugar
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch

2 tablespoons water
Chicken
2 boneless, skinless free-range chicken
breasts cut into inch (13 millimeters)
pieces
1 cup (140 grams) all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper ground
2 tablespoons olive oil
2 tablespoons chopped green onion (for
garnish)

DIRECTIONS
Pour mirin, orange juice, rice vinegar, and soy sauce into a saucepan and set
over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, and red
pepper flakes. Bring to a simmer for 2 minutes. Remove from heat, and cool for 15
minutes.
To marinate, place the chicken into a sealable plastic container. When contents
of saucepan have cooled, pour 1 cup of sauce into the container and reserve the
remaining sauce. Seal the container and refrigerate for at least 2 hours. You can
refrigerate this for up to 6 hours. The longer you marinate the chicken, the more flavor it
will absorb.
Mix the flour, salt, and pepper in a bowl. Toss the marinated chicken in the
seasoned flour to coat. Heat the olive oil in a large skillet over medium heat. Add
chicken and brown on both sides. Remove and place on a plate with paper towels to let
it rest.
Bring the remaining sauce to a boil over medium-high heat. Mix the cornstarch
and water together thoroughly and stir this into the sauce. Reduce heat to medium low,
add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Add green
onions to serve.