Recipe Background
Orange Chicken is a classic for a reason! It is a fan favorite and always one of the best-selling dishes at restaurants. With this recipe, you can make your own crunchy, orange-flavored, tender chicken morsels in the comfort of your own home. Orange Chicken is flavorful, juicy and absolutely delicious! Serve it over fluffy jasmine rice for a complete, hearty Asian dish that will wow your tastebuds.
Orange Chicken is a classic for a reason! It is a fan favorite and always one of the best-selling dishes at restaurants. With this recipe, you can make your own crunchy, orange-flavored, tender chicken morsels in the comfort of your own home. Orange Chicken is flavorful, juicy and absolutely delicious! Serve it over fluffy jasmine rice for a complete, hearty Asian dish that will wow your tastebuds.
Ingredients
For the chicken:
- 2 pounds boneless skinless chicken, chopped into bite-sized pieces
- 1 egg
- 1 1/2 teaspoons salt
- white pepper
- oil for frying
- 1/2 cup cornstarch
- 1/4 cup flour
For the orange sauce:
- 3 tablespoons soy sauce
- 3/4 cup orange juice
- 1/2 cup brown sugar
- zest of 1 orange
- 1 tablespoon vegetable oil
- 2 tablespoons ginger root minced
- 2 teaspoons garlic minced
- 1 teaspoon red chili pepper flakes
- 1/2 cup green onion chopped
- 2 tablespoons rice wine
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
Directions
- Place the chicken (already cut into bite-size pieces) in a large bowl. Set aside.
- In a medium bowl, combine the egg, salt, pepper, and 1 tablespoon of vegetable oil and mix until blended. Set aside.
- In another bowl, combine 1/2 cup of cornstarch and flour.
- Heat the oil in a wok or deep-fryer until it reaches 375 degrees F.
- Dredge the chicken pieces in the egg mixture, then the flour mixture, shaking off any excess.
- Add chicken to the wok or fryer in small batches, frying for 3 to 4 minutes or until golden brown. Be careful not to overcook.
- Remove the chicken from the oil with tongs or a slotted spoon, and set it aside to drain on a paper towel-lined plate.
- In a small bowl, combine the soy sauce, orange juice, brown sugar, and orange zest.
- Heat a large pan for 15 seconds over high heat.
- Add 1 tablespoon of oil, ginger, garlic, crushed red chili pepper flakes, and green onions.
- Stir-fry for just a few seconds until it becomes fragrant.
- Add the rice wine and the prepared soy sauce/orange juice mixture carefully to the wok/pan, place the cooked chicken into the sauce and combine thoroughly on low heat.
- In a small bowl, stir together the water and cornstarch, then add the mixture to the wok/pan and stir until the sauce has thickened.
- Add sesame oil, to taste, if desired.
- Remove it from the heat and serve the chicken immediately over jasmine rice, if desired.
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