Oct 26
Orange Chicken7 Comments

Orange Chicken

So I have yet another confession to make, I didn’t try Chinese food until I was a freshman in college. And let’s be honest my first taste was Sweet & Sour Chicken aka not a true Chinese take out dish. As the college years went on, I began to become a little more adventurous, and tried lots of different dishes these restaurants have to offer. I can’t say that eating out Chinese is my favorite because it has since been replaced instead by Thai and Indian food. Oh and there was the time in college where my friend Amanda and I decided to stuff ourselves for lunch with Chinese, and then hit up swim practice. Bad idea.

Knowing that Blair loves any type of Chinese dish, he would make General Tso’s chicken all the time while we were living separately, I knew that when I saw this recipe I had to make it for him. It was a labor-intensive meal, but the end results are sooo worth it. The crispy chicken is coated with a perfectly sweet sauce with a tad hint of spiciness. It is definitely an indulgent meal, and I can’t say that we will be having it too many times throughout the year, but I know it will satisfy any type of Chinese take-out craving I am having. I am already planning when I can have it again next.

Orange Chicken

Ingredients:
For the marinade and sauce:

¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 Tbs. white vinegar
¼ cup soy sauce
½ cup brown sugar
3 cloves garlic, minced
1 Tbs. fresh ginger, grated
¼-½ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 Tbs. plus 2 tsp. cornstarch
2 Tbs. cold water
8 thin strips orange peel (optional)

For the Coating and Frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil

What you’ll do:

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan and whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate 30-60 minutes, but no longer (the acid from the orange juice and vinegar will make the chicken mushy if it’s left too long).

Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To make the coating, place the egg whites in a pie plate or shallow bowl and whisk until frothy. In a second pie plate or shallow bowl combine the cornstarch, baking soda and cayenne pepper. Whisk to blend. Drain the chicken from the marinade in a large strainer and pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or large sauce pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 4-5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined baking sheet. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

When all the chicken has been fried, reheat the sauce if necessary, and toss with the chicken in a large bowl. Serve over rice.

Source: As seen on Pink Parsley, originally from Annie’s Eats

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7 Responses to Orange Chicken

  1. Wendy says:

    mmm, this looks delish and it’s gluten free…bonus! I’m off to the store to get the ingredients to make this. Thanks for posting!

  2. Natasha xoxo says:

    This looks so delish!! Can’t wait to try out the recipe :)

    xo, tasha
    twenty-something blog
    enter my Gorjana bracelet giveaway today!

  3. Jenn says:

    I LOVE orange chicken. Your recipe sounds yummy!

  4. Jamie says:

    That looks really good! But I have a question, if you don’t mind. Do you just use a thermometer, or is there another way of knowing when the oil is hot enough for frying? I want to try this, but I don’t have a thermometer and don’t want to accidentally give myself and/or my husband food poisoning.

    Thanks!

  5. Krissy says:

    @Jamie- I always use a candy thermometer to make sure my oil is the right temperature. You can get them for 4 or 5 dollars at your grocery store. Hope that helps!

  6. Julie says:

    Any ideas on how to fry this without making a huge mess in the kitchen? I made a similar recipe and it was delicious but it took forever to clean up the kitchen. (I don’t own a deep fryer).

    • Krissy says:

      The only thing I could say is maybe use a larger pot to do the frying. I use my Dutch oven which is fairly deep so it cuts down on the splattering issue. My house still smelled like fried food though 😉 Hope that helps!

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