Take-Out Orange Chicken
By
Diana Adcock
@Anaid
10
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.
Note: 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.
Ingredients
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2 lbboneless, skinless chicken breast, cut into 1 inch pieces
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1 cwhite rice flour or corn starch
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2 Tbspcorn starch
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2 largeeggs, beaten
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2 cvegetable oil
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1/2 tspsesame seeds
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1green onion, thinly sliced
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1/2 tspred pepper flakes
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1 cchicken broth
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1/2 cfreshly squeezed orange juice
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1/2 cwhite sugar
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1/3 cwhite vinegar
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1/4 ctamari
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2 largecloves garlic, minced
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1 Tbspgrated orange zest (fresh)
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2 tspSriracha sauce
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1/2 tspgrated fresh ginger
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1/4 tspwhite pepper
How to Make Take-Out Orange Chicken
- 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.
About Take-Out Orange Chicken
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Collections: Chicken Breast Recipes Tastes of the World
