Try this Asian Orange Chicken recipe, or contribute your own.
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon red pepper flakes
- 1 cup all purpose flour
- sauce:
- 1/2 teaspoon minced garlic
- 2 tablespoons orange juice
- 1/3 cup rice vinegar
- chicken:
- 1 cup brown sugar (packed)
- 1 tablespoon grated orange zest
- 11/2 cups of water
- 11/2 tablespoons soy sauce
- 1/2 teaspoon minced fresh ginger root
- 2 tablespoons chopped green onion
- 2 boneless and skinless chicken breast (cut 1/2 inch pieces)
- Carbohydrate 617.067541625287 g
- Cholesterol 0 mg
- Fat 14.2273013239092 g
- Fiber 25.6010772513609 g
- Protein 48.805109264258 g
- Saturated Fat 1.9676896016787 g
- Serving Size 1 1 recipe (3467g)
- Sodium 269.09042033099 mg
- Sugar 591.466464373926 g
- Trans Fat 2.01113026361162 g
- Calories 2670 calories
Step-by-step
- Take out a saucepan and pour the 1½ cups of water, orange juice, lemon juice, rice vinegar, and soy sauce into it. Stir in the brown sugar, orange zest, ginger, chopped onion, garlic, and red pepper flakes. Bring it to a boil, then remove it from the heat to cool for 10 to 15 minutes.
- Take your chicken pieces and place them into a resealable bag. When the sauce from the saucepan has been cooked, open up this bag and pour 1 cup of sauce into it. Reserve the remaining sauce, and refrigerate for about 2 hours.
- Take out another resealable bag, and mix the salt, pepper, and flour. Take your marinated chicken pieces and pour them into this bag. Seal this bag once more, and shake until the chicken is coated.
- Heat up the olive oil in a large skillet over medium heat. Place your chicken into this skillet, and brown them on both sides. Drain on a plate that is lined with paper towels, and cover it with aluminum foil.
- Wipe out the skillet and add your sauce. Bring it to a boil over a medium-high heat. Mix together the 2 tablespoons of water and the cornstarch, and stir into the sauce. Reduce the heat to a medium low, and add your chicken pieces. Simmer for about 5 minutes and stir occasionally.
Mastering the Coating and Fry
Achieving a durable crust on bite-sized meat pieces relies on completely shaking off excess flour before frying. Tossing the marinated chunks inside a sealed bag ensures an even layer without thick clumps that trap oil and turn soggy. Heat the olive oil over medium until shimmering, then lay the pieces in a single layer without overcrowding the pan. Crowding lowers the oil temperature rapidly, leading to steamed rather than fried crusts. Drain the browned pieces thoroughly on paper towels before transferring them to the final simmering stage.
Balancing the Citrus Sauce
Simmering the liquid mixture concentrates the rice vinegar, soy sauce, and fruit juices into a cohesive glaze. Dissolving the cornstarch in cold water prior to incorporation prevents lumps from forming in the hot liquid. Stir the slurry constantly as the sauce returns to a gentle boil, watching for the liquid to thicken enough to coat the back of a spoon. Pair this assertive sweet-and-sour poultry dish with plain steamed jasmine rice or simple garlic-sauteed bok choy to absorb the abundant sauce without competing for palate space.
