Chinese Orange Chicken

keelahkat's cooksnap of when they made Chinese Orange Chicken.
Harpman's cooksnap of when they made Chinese Orange Chicken.
jernalynz
jernalynz @cook_3424070

The highlight of my menu today is this, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce. There is a bit of prep work involved here but at the end of the day, nothing beats homemade, right?

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Ingredients

40 mins
4 servings
  1. 1 1/2 lbboneless, skinless, chicken breast, cut into bite size
  2. 1 cupcornstarch ( less 2 tbsp for the sauce)
  3. 2 eachlarge eggs, beaten
  4. 1 cupvegetable oil
  5. 1/2 tspsesame seeds
  6. 1green onion, thinly slice
  7. Marinade
  8. 1 cupchicken broth
  9. 1/2 cupfreshly squeezed orange juice
  10. 1/2 cupsugar
  11. 1/3 cupdistilled white vinegar
  12. 1/4 cupsoy sauce
  13. 2 clovegarlic, minced
  14. 1 tbsporange zest
  15. 1 tspSriracha
  16. 1/4 tspground ginger
  17. 1/4 tspwhite pepper

Cooking Instructions

40 mins
  1. 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.

  2. 2

    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.

  3. 3

    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.

    A picture of step 3 of Chinese Orange Chicken.
  4. 4

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

    A picture of step 4 of Chinese Orange Chicken.
  5. 5

    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.

  6. 6

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

    A picture of step 6 of Chinese Orange Chicken.

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