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Tuesday, March 5, 2013

Orange Chicken (It is seriously AMAZING)

I made this chicken last night and let me tell you it is way better than ANY version I have ever had at ANY restaurant.  The flavor is so amazing it makes your tastebuds dance.
 
Chinese Orange Chicken
 
Ingredients
  • 1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
  • 1/2 cup freshly squeezed orange juice (I used orange marmalade instead)
  • 1/3 cup white vinegar
  • 1/4 cup soy sauce
  • 2/3 cup granulated sugar
  • 1/4 tsp dried ginger (didn't use)
  • 2 Tbsp grated yellow onion (I used onion powder)
  • 2 cloves garlic, finely minced
  • 1 tsp Sriracha hot sauce (optional) (didn;t use)
  • Freshly ground black or white pepper, to taste
  • 1 1/4 cups + 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 2 large eggs
  • vegetable or peanut oil, for frying
  • chopped green onions and sesame seeds, for garnish (optional) (didn't do)
  • Place chicken pieces in a gallon size resealable bag, set aside.
  •  In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper.
  • Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag.
  •  Seal bag while pressing excess air out, and press chicken into marinade.
  • Place bag in a bowl or baking dish and refrigerate 30 minutes.
  • Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently.
  • In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce.
  • Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
  • Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees.
  • Meanwhile, whisk eggs in a shallow dish until well blended.
  • Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken.
  •  Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 6 - 8 minutes until golden, turning once during cooking.
  • Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.
  • Repeat process with remaining chicken working in two more batches.
  • Pour drained fried chicken into a bowl and toss with sauce.
  •  Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.
  •  
    orange chicken
     

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