Orange Chicken




Orange Chicken

My kids are always begging me to take them to grab Chinese food.  They are obsessed with orange chicken but I am never really sure what’s in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with only ingredients I can pronounce. It still has the same incredible flavor they love. It’s definitely a win-win in our home.
It is winter time in Arizona which means that the citrus is ripe for the picking. I am surrounded by neighbors who have a plethora of fresh oranges and lemons hanging from their trees. This is the perfect time of year to whip up orange and lemon dishes especially this Chinese Orange Chicken.

adapter from : modernhoney.com/

Ingredients

Chicken

1 1/2 cups all-purpose flour
1 pound boneless skinless chicken thighs, about 6 thighs, or 3 chicken breasts*
1/2 teaspoon salt
1/2 cup cornstarch
1 large egg
1/4 teaspoon black pepper
1 tablespoon vegetable oil, canola, sunflower etc.
1 ¼ cups water

vegetable oil , for frying depending on the size of your pan

Sauce


2 tablespoons soy sauce
1 large orange, you'll need the juice and zest
2 large garlic cloves, minced, or 1 tsp garlic powder
½ cup brown sugar, packed
¼ cup rice vinegar, or white vinegar


1 tablespoon cornstarch, mixed with 1 tbsp water

Garnishes (optional)

sesame seeds
green onions, chopped
red pepper flakes

US Customary - Metric

Instructions

Chicken

number one Cut chicken into 1-inch cubes.
number two In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth
number three Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you're in a hurry, 10 minutes will do.)
number four In a medium saucepan or deep fryer, add 2 inches of oil and heat to 350˚F (177˚C). Line a plate with paper towels and set aside.
number five Add the marinated chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.**
number six Remove to the plate and cover with foil to keep warm while you make the sauce.

Orange Chicken Sauce

number one To a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
number two Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar to suit your preference.
number three Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon. (This can take as little as 30 seconds or as long as several minutes.)
number four Add the fried chicken and toss until the sauce coats it thoroughly.
number five Garnish with optional sesame seeds, green onions and red pepper flakes. Serve immediately.

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