Take-Out Orange Chicken

Name: Take-Out Orange Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
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

By Diana Adcock
@Anaid

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

Step-by-Step

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.
Drain chicken, discard marinade.
In a medium saucepan heat remaining marinade over medium high heat.
Whisk together the 2 Tablespoons cornstarch with 2 tablespoons water.
When marinade begins to boil, whisk in cornstarch mixture, stirring until thickened.
Remove from heat-set aside.
Place rice flour in a medium mixing bowl.
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.
In a large skillet heat oil over medium high heat.
When 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 with other half of chicken pieces.
While second batch of chicken is cooking reheat sauce.
Place chicken in a large serving bowl, add sauce.
Toss/stir well to combine.
Garnish with sesame seeds, red pepper flakes and sliced green onion.
Serve over hot white rice.