Takeout Orange Chicken Recipe @pinch

Better than take haveout, this orange chicken is fantastic. Seriously better than anything you'll get at a restaurant. The sauce is slightly sweet and tangy with a kick. Fresh orange and ginger add a nice touch of freshness. A generous amount of Sriracha provides a big punch of flavor. The chicken is fried in a batter that's crispy and light. A little bit of work to fry the chicken in batches, but worth it. I love this stuff! I will eat the leftovers cold over salad greens if there are leftovers. Sadly usually there isn't.

take out orange chicken
Prep time: Cook time:
Recipe Cuisine: Chinese Recipe Category: Chicken Yield: 6 Servings
Ingredients :
  • 2 pound(s) boneless, skinless chicken breast, cut into 1 inch pieces
  • 1 cup(s) white rice flour or corn starch
  • 2 tablespoon(s) corn starch
  • 2 large eggs, beaten
  • 2 cup(s) vegetable oil
  • 1/2 teaspoon(s) sesame seeds
  • 1 - green onion, thinly sliced
  • 1/2 teaspoon(s) red pepper flakes
  • 1 cup(s) chicken broth
  • 1/2 cup(s) freshly squeezed orange juice
  • 1/2 cup(s) white sugar
  • 1/3 cup(s) white vinegar
  • 1/4 cup(s) tamari
  • 2 large cloves garlic, minced
  • 1 tablespoon(s) grated orange zest (fresh)
  • 2 teaspoon(s) Sriracha sauce
  • 1/2 teaspoon(s) grated fresh ginger
  • 1/4 teaspoon(s) white pepper
Intructions :
  • In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper
  • Cut chicken into 1-inch pieces. Place in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill for 30 minutes
  • In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water
  • When marinade begins to boil, whisk in corn starch mixture, stirring until thickened
  • Remove from heat and set aside
  • In a large skillet, heat oil over medium-high heat
  • Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard
  • Dip chicken pieces into the beaten eggs
  • Then dip chicken into the rice flour. I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken
  • When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook
  • Using a slotted spoon remove chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce
  • Place chicken in a large serving bowl, add sauce. Toss/stir well to combine
  • Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.

Rated 5/5 based on 83 Reviews

Keyword : orange-chicken-Chinese-Chicken

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