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    You are in: Home / Recipes / Orange Chicken Recipe
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    Orange Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef #368894's Note:

    Based on the orange chicken served at our local Chinese restaurant, this is a sweet and spicy dish. We have made it lower fat by using an oven-frying technique to prepare the chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken in 1-gallon zipper-lock bag; set aside.
    2. 2
      Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
    3. 3
      Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
    4. 4
      Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
    5. 5
      Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
    6. 6
      Preheat oven to 400 degrees.
    7. 7
      Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
    8. 8
      Arrange chicken pieces on baking sheet lined with non-stick foil. Spray with cooking oil spray. Bake for 30-45 minutes or until golden brown and cooked through.
    9. 9
      Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

    Browse Our Top Chicken Thigh & Leg Recipes

    Ratings & Reviews:

    • on November 01, 2006

      55

      a great recipie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2006

      45

      I came across this looking for a main course which could make use of the bowl of egg whites I had in my fridge, left over from making Hollandaise Sauce, and, this coming from someone who doesn't like Chinese food.. I thought it was great! I added spring onion and mushrooms to the sauce, to give it a bit more substance, and it came out really well. Me and my sister enjoyed it, but it was a little too spicy for my 6 year old nephew. Will definitely try this again, next time I have left over egg whites, and I might give it just a little less time in the oven. Cheers for a good recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Orange Chicken

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.1
     
    Calories from Fat 44
    10%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 94.4 mg
    31%
    Sodium 1013.7 mg
    42%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 0.7 g
    3%
    Sugars 30.9 g
    123%
    Protein 27.4 g
    54%

    The following items or measurements are not included:

    orange peel

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