take-out orange chicken

Name: Take-Out Orange Chicken
Prep time: 1 h
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 cup(s) chicken broth; 1/2 cup(s) freshly squeezed orange juice; 1/2 cup(s) white sugar; 1/3 cup(s) white vinegar; 1/4 cup(s) tamari; 2 large cloves garlic, minced; 1 tablespoon(s) grated orange zest (fresh); 2 teaspoon(s) Sriracha sauce; 1/2 teaspoon(s) grated fresh ginger; 1/4 teaspoon(s) white pepper; 2 pound(s) boneless skinless chicken breasts, cut into 1-inch pieces; 2 tablespoon(s) corn starch; 2 tablespoon(s) water; 1 cup(s) white rice flour or corn starch; 2 large eggs, beaten; 2 cup(s) vegetable oil; 1/2 teaspoon(s) sesame seeds; 1/2 teaspoon(s) red pepper flakes; 1 - green onion, thinly sliced; cooked white rice, for serving

(3 RATINGS)

1.57K Pinches 15 Photos

Diana Adcock

Yes, IL

Updated on Jan 26, 2021

I love this stuff! I will eat the leftovers cold over salad greens if there are any. Sadly, there usually isn't.

Rate

Blue Ribbon Recipe

Better than take-out, this orange chicken is fantastic. The sauce is slightly sweet, yet 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. It's a little bit of work to fry the chicken in batches, but worth it.

— The Test Kitchen

prep time 1 Hr

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup white sugar
1/3 cup white vinegar
1/4 cup tamari
2 large cloves garlic, minced
1 tablespoon grated orange zest (fresh)
2 teaspoons Sriracha sauce
1/2 teaspoon grated fresh ginger
1/4 teaspoon white pepper
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons corn starch
2 tablespoons water
1 cup white rice flour or corn starch
2 large eggs, beaten
2 cups vegetable oil
1/2 teaspoon sesame seeds
1/2 teaspoon red pepper flakes
1 - green onion, thinly sliced
cooked white rice, for serving

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.

Step 1

In a medium mixing bowl, whisk together the chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.

Step 2

Place the chicken in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill in the fridge for 30 minutes.
Step 3

In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with the water in a small dish.
Step 4

When marinade begins to boil, whisk in the corn starch mixture, stirring until thickened.
Step 5

Remove from the heat and set aside.
Step 6

In a large skillet, heat the oil over medium-high heat.
Step 7

Place the rice flour in a medium mixing bowl and the beaten eggs in another. Drain the marinade off the chicken and discard.
Step 8

Dip the chicken pieces into the beaten eggs.
Step 9

Then dip the 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.)
Step 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.
Step 11

Using a slotted spoon, remove the chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.
Step 12

Place the chicken in a large serving bowl and add sauce. Toss/stir well to combine.
Step 13

Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.
https://youtu.be/CycPqqcWFsU
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