I love this stuff! I will eat the leftovers cold over salad greens if there are leftovers. Sadly usually there isn't.
Blue Ribbon Recipe
Better than take-out, 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.
boneless, skinless chicken breast, cut into 1 inch pieces
white rice flour or corn starch
green onion, thinly sliced
red pepper flakes
freshly squeezed orange juice
cloves garlic, minced
grated orange zest (fresh)
grated fresh ginger
How To Make take-out orange chicken
Test Kitchen Tips
If you're sensitive to spice, we suggest cutting the Sriracha in half. We like spice and the full amount was almost too spicy for us.
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.
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