Take-Out Orange Chicken

Diana Adcock

By
@Anaid

I Love This Stuff! I will eat the leftovers cold over salad greens if there's leftovers. Sadly, there usually isn't.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 lb
boneless, skinless chicken breast, cut into 1 inch pieces
1 c
white rice flour or cornstarch
2 Tbsp
cornstarch
2 large
eggs, beaten
2 c
vegetable oil
1/2 tsp
sesame seeds
1
green onion, thinly sliced
1/2 tsp
red pepper flakes
1 c
chicken broth
1/2 c
freshly squeezed orange juice
1/2 c
white sugar
1/3 c
white vinegar
1/4 c
tamari
2 large
cloves garlic, minced
1 Tbsp
grated orange zest (fresh)
2 tsp
sriracha sauce
1/2 tsp
grated fresh ginger
1/4 tsp
white pepper

Directions Step-By-Step

1
In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger and white pepper.
2
Cut chicken into 1 inch pieces, place in a large freezer bag or bowl with a lid.
3
Add 2/3 cup of the chicken broth mixture, stir to coat and chill for 30 minutes.
4
Drain chicken, discard marinade.
5
In a medium saucepan heat remaining marinade over medium high heat.
6
Whisk together the 2 Tablespoons cornstarch with 2 tablespoons water.
7
When marinade begins to boil, whisk in cornstarch mixture, stirring until thickened.
8
Remove from heat-set aside.
9
Place rice flour in a medium mixing bowl.
10
Dip chicken pieces into the beaten eggs, then 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.
11
In a large skillet heat oil over medium high heat.
12
When hot add 1/2 of the coated chicken pieces.
13
Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook. Using a slotted spoon remove chicken and drain.
14
Repeat with other half of chicken pieces.
15
While second batch of chicken is cooking reheat sauce.
16
Place chicken in a large serving bowl, add sauce.
17
Toss/stir well to combine.
18
Garnish with sesame seeds, red pepper flakes and sliced green onion.
19
Serve over hot white rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese