Orange Chicken

January 15, 2009 at 9:27 am 4 comments

I love trying to recreate our favorite takeout foods at home. Our favorite take-out food is definitely chinease, but due to the high prices of take-out food we rarely induldge. This dish can be made at home for a fraction of the price and most of the ingredients are pantry staples (at least for us). This dish was fabulous. I served it with some brown rice and brocolli for a perfect fake-out take-out night.

I am also submitting this to Joelen’s wine & dine event featuring chinese dishes. Thanks Joelen for all of your great events!


Orange Chicken
For the marinade & sauce:
1 1/2 pounds boneless, skinless chicken thighs cut into 1/2 inch pieces
3/4 Cup chicken broth
3/4 Cup orange juice
1 1/2 tsp grated orange zest
8 orange peel strips (optional)
6 Tbsp distilled white vinegar
1/4 Cup soy sauce
1/2 Cup dark brown sugar
3 garlic cloves, minced
1 Tbsp grated fresh ginger
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For coating & Frying:
3 large egg whites
1 Cup cornstarch (I used flour)
1/2 tsp baking soda
1/4 tsp cayenne
3 Cups peanut or canola oil, for frying

Place the chicken in a 1-gallon zipper bag; set aside. Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, and ginger in a large saucepan. Whisk until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the zipper bag. Press out as much air as possible and seal the bag. Refrigerate 30-60 minutes, but no longer. Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water. Whisk the mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel, if using; set aside.

To coat the chicken, place egg whites in a pie plate, using a fork, beat until frothy. In a second pie plate, whisk the cornstarch, baking soda, and cayenee until combined. Drain the chicken and pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer pieces to the cornstarch mixture and coat thoroughly. Set aside.

To fry the chicken, heat the oil in large skillet over high heat until the oil reaches 350 degrees F. Carefully place half of the chicken in the oil; fry until golden brown, about 5 minutes, turning chicken halfway through cooking. Transfer to a paper towel lined plate. Return the oil to 350 degrees F and repeat with remaining chicken.

To serve, reheat the sauce over medium heat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated. Serve immediately.

Source: Joelens Culinary Adventures


Entry filed under: Chicken.

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4 Comments Add your own

  • 1. Melissa  |  January 15, 2009 at 11:23 am

    I LOVE that recipe!! It’s one of my favorites.

  • 2. Joelen  |  January 15, 2009 at 12:57 pm

    This is one of my fave Chinese recipes! Not sure if you had planned on submitting this to the Wine & Dine blogging event this month since we’re highlighting chinese inspired recipes. I’d love to feature this recipe and your blog in the upcoming round up… and help increase your blog traffic too! Details are in my blog’s left sidebar. 🙂

  • 3. bensbaby116  |  January 18, 2009 at 12:17 am

    I love orange chicken! Did you use freshly squeezed orange juice or orange juice from a carton (like, Tropicana or something.) Just wondering if it would make a difference!

  • 4. Amy  |  January 18, 2009 at 10:28 am

    Normally, when a recipe calls for fresh juice I use freshly squeezed. For this particular recipe I used simply orange orange juice. It tastes just like fresh squeezed and saves a little time as well.

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