Take-Out Orange Chicken
By
Diana Adcock
@Anaid
1
I Love This Stuff! I will eat the leftovers cold over salad greens if there's leftovers. Sadly, there usually isn't.
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
How to Make Take-Out Orange Chicken
- 1In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger and white pepper.
- 2Cut chicken into 1 inch pieces, place in a large freezer bag or bowl with a lid.
- 3Add 2/3 cup of the chicken broth mixture, stir to coat and chill for 30 minutes.
- 4Drain chicken, discard marinade.
- 5In a medium saucepan heat remaining marinade over medium high heat.
- 6Whisk together the 2 Tablespoons cornstarch with 2 tablespoons water.
- 7When marinade begins to boil, whisk in cornstarch mixture, stirring until thickened.
- 8Remove from heat-set aside.
- 9Place rice flour in a medium mixing bowl.
- 10Dip 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.
- 11In a large skillet heat oil over medium high heat.
- 12When hot add 1/2 of the coated chicken pieces.
- 13Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook. Using a slotted spoon remove chicken and drain.
- 14Repeat with other half of chicken pieces.
- 15While second batch of chicken is cooking reheat sauce.
- 16Place chicken in a large serving bowl, add sauce.
- 17Toss/stir well to combine.
- 18Garnish with sesame seeds, red pepper flakes and sliced green onion.
- 19Serve over hot white rice.
