Food Fashion and Flow: Restaurant Style Orange Chicken   

Wednesday, May 21, 2014

Restaurant Style Orange Chicken

I can never go to a Chinese Restaurant without ordering Orange Chicken. It's pretty addictive right? Sweet, spicy, fragrant. If you love Orange Chicken like I do, you can try this recipe and have restaurant style orange chicken at home. We can share in the addiction. I believe in spreading the love:-)
This is a very easy recipe and every bit as good as any Orange chicken you will get in a restaurant. I don't make this very often, but when I do, I always pull out my special chopsticks. It heightens my orange chicken experience:-)

Fresh orange juice and orange peel add just the right amount of great orange flavor. If you are unable to eat dairy, you can modify this recipe by simply omitting the egg. If you are wanting a healthier version of this dish, you can omit the breading altogether and brown the chicken in a lightly oiled nonstick skillet and then let it finish cooking  in the sauce.

Ginger is a key ingredient for adding the spiciness that makes this dish so flavorful

Red pepper flakes is what brings the heat, I also love to use a little hit of Siracha. It works beautifully on its own and combined with the red pepper flakes
 And of course plenty of garlic

 2-3 skinless and boneless chicken breasts cut into 1/2 inch pieces
1 cup plus two tablespoons corn starch
1 egg
1 cup vegetable oil
Orange Sauce
1/2 cup freshly squeezed orange juice
1 cup chicken broth
1/2 cup white sugar
1 tablespoon brown sugar 
1/3 cup rice vinegar 
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger root 
1/4 teaspoon red pepper flakes 

Directions for sauce
Pour orange juice, chicken broth, sugars, vinegar and soy sauce, orange zest, garlic, ginger and red pepper flakes into a medium saucepan. Mix the two tablespoons cornstarch with 2 tablespoons water and set aside. Bring mixture in saucepan to a boil and slowly add the corn starch mixture stirring frequently until thickened. When sauce has cooled, place chicken pieces and 2/3 of the sauce in a gallon ziplock back to marinate.
After chicken has marinated in the refrigerator for about 2 hours, drain the marinade and dip chicken pieces into the beaten egg and then dredge in corn starch to coat.
Heat remaining sauce until warm and set aside.
Heat oil in a large frying pan or wok and work in small batches frying chicken until golden brown and cooked all the way through (about 2 minutes). Drain on paper towels to remove excess oil. Serve hot and cover with the warm sauce. Absolutely delicious!
 Bon Appetit!


Nitika Bhatia said...

Looks like an interesting dish! Thanks for sharing :)

PS - New outfit post up on my blog -

High Heels & Good Meals! said...

Looks delicious! I'll have to put this on my list of recipes to try!

Natasha Bernard said...

Yummmmmy!!!I've never tried orange chicken at home I don't think. I've got to give it a try. Hope all is well. xoxo

Natasha B|

Rebecca said...

Count me in as a huge fan of Orange Chicken too!!!


K. Elizabeth @ YUMMommy said...

Must try this because I love orange chicken from my favorite Chinese restaurant.

CILLA B said...

wow that looks really delish. will have to give the recipe a try

Julie Khuu | Haute Khuuture said...

Ok this is pretty embarrassing but I have a huge ol' orange tree in the back and I never know what to do with them besides juice! Amazing recipe, I'm bookmarking it now! OooWeeEe the bf is gonna be sooo happy :D

Thank you for visiting my blog doll, would love to get your thoughts on my latest design!

Peace. Love. LOL!

Haute Khuuture Blog

Kat asecondglance said...

I never knew this was missing from my life. Until now.

Sing of Singature Style said...

One of my favorite chinese dishes.

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