HomeCooking Orange Chicken

Orange Chicken

Comments : 1 Posted in : Cooking on by : Sheila Tags: , , , , , , , , , , ,

This is too good not to share. I think it would be equally good, if not better, using lemon. A warning, though….this is not a super fast recipe to make. It doesn’t take all day, but it is not on your plate in 10 minutes.

The first time we made this, we discovered, emphatically, the reason the meat needs to be patted dry. If you don’t, the batter falls off. The more I cook, the more I discover.

Ingredients for the Batter:

  • 2 eggs or 4 egg whites
  • salt & pepper (I skipped the salt)
  • 2 TB cornstarch
  • 4 boneless, skinless chicken breasts

Ingredients for Sauce:

  • 1 cup orange juice
  • zest of one orange
  • 1/4 cup rice vinegar
  • 2 TB soy sauce
  • 1/3 cup brown sugar
  • 1 tsp ground ginger or grated ginger
  • 1/2 tsp red pepper flakes (not chili flakes)
  • 1 TB cornstarch
  • 1/4 cup cold water
  • oil for frying

Cut up the chicken into short strips, all approximately the same size. If the chicken breast is thick, cut the strips horizontally. Pat the chicken dry – I used paper towel, but if I didn’t have any, I would use a dish towel, then toss it in the wash.

Mix the batter ingredients together. It doesn’t look like enough, but it is. I battered 5 chicken breasts with it. Add the chicken and mix well. Let it sit.

Find yourself a pan that is fairly wide and has high sides. You need an inch or two of oil to fry in and you want fairly wide so you can fry in 2 or 3 batches rather than one piece at a time. 🙂

Heat up your oil on medium, medium-high heat (depends on your stove). I saw this trick on Tiktok….to see if your oil is ready, put the end of a wooden spoon in the oil. If it starts bubbling energetically, it’s ready for chicken.

Mix up your sauce ingredients – except the cornstarch and water – in a saucepan.

If you are kitchen confident or you have a helper, you can heat the sauce while you are frying the chicken. If not, fry the chicken all up then make the sauce. Either way, it’s going to taste good. (We also got the rice cooker going with some Basmati rice before we even started chopping up the chicken.)

Fry the chicken in a couple batches – don’t crowd the pan. The pieces should be golden brown when done. But don’t be afraid to check…..cut open a piece to make sure. Rare chicken is not good, make sure it’s cooked through.

Heat the sauce to a boil, mix the water and cornstarch together very well and pour it into the sauce. Stir until at the consistency you like. Take off the heat and pour onto your chicken.

Look at those tiny red pepper flakes in that sauce! So pretty!

The last time we did this, we served the rice and chicken, then added the amount of sauce we each wanted, rather than mixing it into the chicken then serving. Either way is good, but this way you get to choose how much sauce you want….and it doesn’t get lost in a bowl. 🙂

I was a nutritionally unaware mom and didn’t add any vegetables and I regret nothing!

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