For three dollars you could have orange chicken, chow mein, kung pao pork, and a side of rice. If you’re at a restaurant, that might only get you a side of rice.
INGREDIENTS:
Rice:
2 cups (380g) medium grain white rice
2 cups (473ml) water
Kung Pao Pork:
1 lb (454g) boneless Boston butt, thinly sliced
2 tablespoons (27g) sugar
2 tablespoons (22g) white distilled vinegar
1/4 cup (59ml) soy sauce
2.5 tablespoons (22g) corn starch, plus more for dusting
Vegetable oil for cooking
1 red bell pepper, diced
1 green bell pepper, diced
2 green onions
7 cloves garlic, finely chopped
1-inch knob ginger, finely chopped
1/2 cup (64g) roasted peanuts
1.5 teaspoons (4g) red pepper flakes
Salt to taste
Orange Chicken Sauce:
1/3 cup(65g) light brown sugar
1 cup (236g) orange juice
1 teaspoon (2g) red pepper flakes *optional for heat*
1 inch (25mm) knob ginger, grated
7 tbsp (97g) soy sauce
1 tbsp (9g) corn starch
1 tbsp (15g) water
6 cloves garlic, finely chopped - Optional
Orange Chicken Dredge:
1.5 lb (680g) chicken thighs, boneless and skinless, cut into bite-size pieces
2 eggs
3 tablespoons (48g) water
splash of soy sauce
2 tbsp (31g) Sriracha - optionally
3/4 cup (112g) all-purpose flour
3/4 teaspoon (6g) fine sea salt
1/4 cup (33g) corn starch
Vegetable oil for frying
Chow Mein:
2 tbsp (32g) soy sauce
1/2 teaspoon (2g) sesame oil
1 tbsp (13g) white sugar
2 teaspoons (6g) cornstarch
4 cups (200g) thinly sliced green cabbage
1 carrot, julienned
2 green onions cut into 1 inch long segments
2 cloves garlic, finely chopped
1 lb (454g) chow mein noodles
INSTRUCTIONS:
Rice:
Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook. Once cooked, place in a bowl.
Kung Pao Pork:
Place pork in a medium size bowl, season with salt to taste, add cornstarch, and toss together until completely coated. Set aside.
Sauce.- In a small bowl, add sugar, white vinegar, and soy sauce; mix until sugar dissolves. Next, whisk in cornstarch until homogeneous.
In a large wok over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 2 ½ tbsp), and once hot, add in your pork, spreading evenly, and sear for 2 -3 minutes, tossing occasionally until you get some browning. Remove and place in a small bowl.
Next, add more oil (about the same amount), and once hot, add red, green peppers, green onions, and garlic, season to taste with salt, and stir fry; once begun to soften, optionally add pepper flakes for some heat.
Add peanuts and pork back in; stir for 1 minute. Next, add your sauce and stir until thoroughly coated and the sauce starts to thicken for about 2 minutes. Remove from heat and place in a bowl.
Orange Chicken Sauce:
In a medium saucepot, add sugar and orange juice; set over medium heat, stirring occasionally. Bring to a simmer and reduce for 2 minutes. Next, add chili flakes, ginger, and soy sauce; separately, in a small bowl, mix cornstarch and water for your slurry.
Whisk in your slurry, one splash at a time, until your desired thickness. Remove from heat and strain mixture. Optionally finish your sauce by adding garlic.
Orange Chicken Dredge:
In a small bowl, add eggs, water, soy sauces, and sriracha; whisk together until homogenous and add in your chicken. Reserve.
Dredge.- In a medium-sized bowl, add flour, salt, and cornstarch; mix to combine.
Fill up a wok just over halfway and heat to 350F. In batches, toss your chicken in your dredge, coat thoroughly, shake up the excess, and fry it for 3 - 4 minutes or until it reaches an internal temperature of 165F. Repeat with the remaining chicken.
Remove chicken and place in a bowl; add ½ of your sauce and toss until completely coated. Repeat this process with the other batch of chicken.
Chow Mein:
In a small size bowl add soy sauce, sesame oil, sugar and cornstarch; whisk to combine. Set aside. Fill up a pot with water, bring to a boil, reserve.
In a large wok over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 2 ½ tbsp), and once hot, add cabbage, carrots, and season lightly with salt. Stir fry until softened, then, add green onion and garlic.
To the water, add noodles and cook for 30 seconds if fresh. Next, add noodles to your wok and stir fry constantly, about 30 seconds.
Pour in sauce, and stir until everything is completely coated. Place in a bowl and enjoy.
