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

Ingredients

 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!