Balsamic Orange Chicken

This chicken is so yummy! I fried it in coconut oil which gave it such an amazing flavor, without the sauce! Then when I added the sauce, oh my goodness! Incredible! I used balsamic vinegar instead of rice wine vinegar, and I loved the sweetness and the extra complexity that I got from it. I also highly suggest that you use it in sweet and sour sauce (another supper easy recipe). For this recipe you can use boneless and skinless chicken, or take of the meat and use the scraps to make a yummy broth for a soup later. 

Balsamic Orange Chicken

Serves 4 (or 2 hungry teens). 

Prep time, 10-15min

Cook time 10 min in total 

The Chicken:

• 2 Ibs of chicken cut into cubes. (if you use bone in, get at least .5ibs more)
• 2 cups of flour (you may need more, Pamela's baking mix works good for gluten free)
• 1 to 2 eggs
• a bit of salt and pepper about 1/4 tsp
• Oil for frying. I used coconut in my walk, but peanut would work, or if you want a nutty flavor use sesame. 

Put chicken in egg, then flour and fry in a wok or pan with high sides in batches at 375 until golden and crispy.

For the sauce:

• 1 cup of water
• 1 orange juiced and zested 
• 1 lemon, juiced
• 1/3 cup of balsamic vinegar 
• 3 Tbsp of soy sauce (for gluten free use Tamari)
• 1 Tbsp of molasses 
• 1/3 cup of honey (use 1 cup of brown sugar in place of honey and molasses if desired.)
• 1 Tbsp of ginger root minced. (I like a strong ginger flavor so use less if desired)
• 1-3 cloves of garlic, depending on how strong you like it.
• Asian hot sauce, however much you like.
• 1/4 cup of corn starch mixed with 1/4 cup of cold water

Mix everything together but the cornstarch mixture and bring to a boil. Add in the cornstarch mixture slowly, until it thickens nicely. Use on the side, or poor over chicken. You can also get fancy and toss the chicken with the sauce together in a bowl until everything is evenly coated. Serve with a salad  rice, millet, or quinoa, or just eat! Lastly, enjoy your meal. :)