My son just celebrated his 9th birthday last Saturday. We have a tradition in our family, its something my mother used to do for us; the individual celebrating their birthday gets to choose dinner. Chris' pick was Orange Chicken! Even though it was going to be a long day for me (a dear friend was getting married that afternoon- it was a beautiful ceremony!) I still was able to make this recipe, plus some fried rice in less than an hour!
Take Out Chinese Orange Chicken
8 servings
The Chicken
2-2 1/4 lb. boneless, skinless chicken breasts, cut into bite-size pieces
4 eggs
1-1½ cups cornstarch
Salt and pepper, to taste
Oil (to fry in)
Orange Sauce
1 1/2 cup orange juice
zest of 1 large orange
½ cup soy sauce
½ cup sugar
½ cup rice vinegar
2 tsp. Sriracha sauce (or adjust to your taste)
3 cloves garlic, minced
5-6 tsp. cornstarch
Heat oil in a fryer to 375°F.
In a shallow dish mix the eggs. Place the cornstarch in a large closable container season with salt and pepper.
Add the chicken pieces into the cornstarch, close lid and shake. Place the chicken into the egg mixture coat, allowing excess to drip off. Place the chicken back into the cornstarch, close lid and shake well to coat. Shake off the excess cornstarch and place the chicken pieces into the hot oil. Work in batches so you don’t overcrowd. Repeat with remaining chicken pieces until they are all golden brown and no longer pink.
To prepare the Orange Sauce; combine all of the ingredients in a small bowl until the cornstarch is completely dissolved. Pour the mixture into a saucepan and cook over medium-high heat, constantly stirring, until the mixture has thickened and reduced. Set aside.
Once all of the chicken is cooked, coat with the prepared Orange Sauce, coating all of the pieces. Serve. Can be served with Rice or Lo Mein.
8 servings
The Chicken
2-2 1/4 lb. boneless, skinless chicken breasts, cut into bite-size pieces
4 eggs
1-1½ cups cornstarch
Salt and pepper, to taste
Oil (to fry in)
Orange Sauce
1 1/2 cup orange juice
zest of 1 large orange
½ cup soy sauce
½ cup sugar
½ cup rice vinegar
2 tsp. Sriracha sauce (or adjust to your taste)
3 cloves garlic, minced
5-6 tsp. cornstarch
Heat oil in a fryer to 375°F.
In a shallow dish mix the eggs. Place the cornstarch in a large closable container season with salt and pepper.
Add the chicken pieces into the cornstarch, close lid and shake. Place the chicken into the egg mixture coat, allowing excess to drip off. Place the chicken back into the cornstarch, close lid and shake well to coat. Shake off the excess cornstarch and place the chicken pieces into the hot oil. Work in batches so you don’t overcrowd. Repeat with remaining chicken pieces until they are all golden brown and no longer pink.
To prepare the Orange Sauce; combine all of the ingredients in a small bowl until the cornstarch is completely dissolved. Pour the mixture into a saucepan and cook over medium-high heat, constantly stirring, until the mixture has thickened and reduced. Set aside.
Once all of the chicken is cooked, coat with the prepared Orange Sauce, coating all of the pieces. Serve. Can be served with Rice or Lo Mein.