take-out orange chicken

★★★★★ 1 Review
Anaid avatar
By Diana Adcock
from Yes, IL

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.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 4
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For take-out orange chicken

  • 2 lb
    boneless, skinless chicken breast, cut into 1 inch pieces
  • 1 c
    white rice flour or corn starch
  • 2 Tbsp
    corn starch
  • 2 lg
    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 lg
    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

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.
  • Marinade ingredients whisked together in a bowl.
    1
    In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.
  • Chicken marinating in some of the marinade.
    2
    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.
  • Whisking together corn starch and water.
    3
    In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water.
  • Pouring corn starch mixture into marinade.
    4
    When marinade begins to boil, whisk in corn starch mixture, stirring until thickened.
  • Thickened sauce removed from the heat.
    5
    Remove from heat and set aside.
  • Heating oil in a large skillet.
    6
    In a large skillet, heat oil over medium-high heat.
  • Rice flour in one bowl, eggs in another bowl.
    7
    Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard.
  • Coating chicken in the eggs.
    8
    Dip chicken pieces into the beaten eggs.
  • Dipping chicken into the rice flour.
    9
    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.
  • Frying the coated chicken.
    10
    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.
  • Fried chicken pieces on a paper towel.
    11
    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.
  • Coating chicken in the sauce.
    12
    Place chicken in a large serving bowl, add sauce. Toss/stir well to combine.
  • Take-Out Orange Chicken with sesame seeds and sliced green onion over white rice.
    13
    Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.
ADVERTISEMENT
ADVERTISEMENT