Sticky Blood Orange Chicken

  • 4-5 chicken breasts
  • 3-4 blood oranges
  • 1 orange
  • 1 lemon
  • 1 small shallot
  • 2 cloves garlic
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1/2 tsp. ground ginger
  • 1/4 cup mirin
  • 1 Tbsp. sesame seeds
  • 1 1/2 cup corn starch
  • 1 cup vegetable oil

Chop shallot and garlic and add to a large bowl. Zest and juice the blood oranges and lemon into the same bowl. Add sesame seed oil, soy sauce, ground ginger, and mirin. Whisk to combine.

Cut chicken into bite sized pieces. Add into the sauce and marinate for at least 30 minutes. (The longer the better!) Once marinated, remove chicken, but keep the marinade! This becomes the sauce later.

Toss the chicken in corn starch. I like to do this in batches so it doesn’t get soggy. Fry in vegetable oil until golden brown on all sides. Don’t overcrowd the pan! Remove to a parchment lined cookie sheet to drain and continue until all chicken is cooked.

Clean out your pan, then add the marinade and bring to a simmer. Add juice from remaining orange, and 1 Tbsp. corn starch. Add the chicken back in and make sure the sauce coats each piece. Garnish with sesame seeds.

Serve over steamed rice or rice noodles.

Wine Pairing Suggestion

The Dreaming Tree Cabernet Sauvignon

***Serves 4-6

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