Orange Chicken (#1714)
Asian Chinese Chicken
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- 1 1/2 pounds Chicken Breast Halves (Boneless Skinless) cut into 1-inch cubes
- 1 cup Cornstarch
- 2 large Eggs beaten
- 1 1/2 cups Vegetable Oil or canola or peanut oil
- 1 Tbsp Sesame Seeds toasted, for garnish
- 1 stalk Scallions, Spring Or Green Onions sliced, for garnish
- 1 cup Chicken Broth
- 1/2 cup Orange Juice
- 1/2 cup Sugar
- 1/3 cup Vinegar
- 1/4 cup Reduced Sodium Soy Sauce
- 2 cloves Garlic minced
- 1 Tbsp Orange Zest grated
- 1 Tbsp Chili Sauce Sriracha
- 1/4 tsp Ginger
- 1 tsp Red Pepper Flakes
- 2 tablespoons Cornstarch
- 2 tablespoons Water cold
- Make the marinade: Whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, sriracha, ginger and red pepper flakes in a large bowl. Transfer 2/3 cup of the marinade to a large heavy-duty zip lock bag and add the chicken cubes. Refrigerate to marinate at least one hour and up to one day. Turn and massage bag occasionally. Reserve and refrigerate remaining marinade.
- When ready to make the chicken, drain the chicken from the marinade and discard it.
- Heat the remaining reserved marinade in a saucepan over medium heat. Bring to a boil and whisk in the 2 tbs. Cornstarch combined with the 2 tbs. Cold water. Cook, stirring frequently, until thickened, about 2 minutes; lower heat and keep warm.
- Make the chicken: Heat oil in heavy deep saucepan. Working in batches, dip chicken cubes in eggs then dredge in the 1 cup cornstarch, shaking off excess. Add chicken to hot oil and fry until golden and cooked through, about 3 to 4 minutes. Drain on paper towels and keep warm in a low oven. Continue until all the remaining chicken cubes are fried.
- Remove the all the cooked chicken cubes to a large bowl; pour over with marinade and toss to coat. Garnish with toasted sesame seeds and slice scallions. Serve immediately.