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.
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