Orange Chicken

Orange Chicken

By | 2020-01-25T11:36:13-08:00 January 26th, 2020|0 Comments

Yields4 Servings

Chicken
 1.50 lbs Boneless, Skinless Chicken Breast, cut into 1 inch chunks
 1 cup Corn Starch
 2 Large Eggs
 1 cup Vegetable Oil
 ½ tsp Sesame Seeds
 1 Green Onion, thinly sliced
Marinade
 1 cup Chicken Broth
 ½ cup Orange Juice, freshly squeezed
 ½ cup Sugar
  cup Distilled White Vinegar
 ¼ cup Soy Sauce
 2 Garlic Cloves, minced
 1 tbsp Orange Zest
 1 tsp Siracha
 ¼ tsp Ground Ginger
 ¼ tsp Ground White Pepper
 2 tbsp Corn Starch
 2 tbsp Water

1

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Recipe Author or Source
2

https://damndelicious.net/2013/10/19/chinese-orange-chicken/

Ingredients

Chicken
 1.50 lbs Boneless, Skinless Chicken Breast, cut into 1 inch chunks
 1 cup Corn Starch
 2 Large Eggs
 1 cup Vegetable Oil
 ½ tsp Sesame Seeds
 1 Green Onion, thinly sliced
Marinade
 1 cup Chicken Broth
 ½ cup Orange Juice, freshly squeezed
 ½ cup Sugar
  cup Distilled White Vinegar
 ¼ cup Soy Sauce
 2 Garlic Cloves, minced
 1 tbsp Orange Zest
 1 tsp Siracha
 ¼ tsp Ground Ginger
 ¼ tsp Ground White Pepper
 2 tbsp Corn Starch
 2 tbsp Water

Directions

1

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Recipe Author or Source
2

https://damndelicious.net/2013/10/19/chinese-orange-chicken/

Orange Chicken