Make your favorite Chinese restaurant orange chicken, at home! Tender pieces of fried chicken are coated in a sweet and sour orange sauce. Serve with rice.
CHICKEN
1 pound chicken breast meat
MARINADE
1 egg white
1 teaspoon salt
1 teaspoon sugar
ORANGE SAUCE
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel (wash orange well before removing peel with a grater)
2 tablespoons chopped scallion (white part only)
TO FINISH
4 cups vegetable oil
1 cup cornstarch (in a plastic baggie)
FOR SERVING
steamed rice
Cut chicken breast into 1/2-inch cubes; set aside.
Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish: Preheat 4 cups oil to 350-375 degrees F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.
gennyblake
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
July 20, 2011
I modified this one a bit as to not having certain ingredients. I used about a teaspoon of salt instead of the soy sauce. used tyson breaded chicken breast fillets and heated them in a toaster oven before adding them to the sauce. Had only orange juice. about a half a cup. used less water. used alot of cornstarch then strained it through a screen strainer. to get the clumps out. added the chicken and bang. good to go. my bf put some garlic in his to offset the sweetness for him. not bad but I prefer no garlic. but this was great.
March 19, 2007
My husband asked me to make orange chicken and I decided to try this recipe. His only complaint was that he would have like it with a kick of hot pepper. Next time I might saute it with the onions, but not so sure how I would like it then. Anyway, kids and I loved it too! Worth the effort
January 20, 2006
This recipe was EXCELLENT! I only added one additional ingredient: I added the juice of the orange used for grating the peel. That one additional ingredient made it so orangey! You'll love this recipe!