Orange Chicken
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
- 1 large egg, lightly beaten
- cornstarch
- cooking oil
- 8 cloves garlic, minced
- 8 -10 dried hot red chili peppers
- 1 orange
- hot steamed rice
-
For the Sauce
- 1⁄4 cup light soy sauce
- 1 tablespoon sake or 1 tablespoon dry sherry
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons spicy brown bean sauce
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
directions
- Mix together egg with 2 tbsp cornstarch and mix in chicken; coat chicken thoroughly and allow to stand 10-15 minutes.
- Mix together ingredients for the sauce in a small bowl and set aside.
- Cut orange in half, then quarter, then half again; remove peel without splitting it if you can, then try to press it flat and with your knife cut away as much white pith as you can; set aside.
- Heat about 4 cups of cooking oil (I prefer peanut oil) in wok to about 350F.
- Put some cornstarch in a small bowl and take chicken pieces individually and dust them with cornstarch, and shake off excess, and immediately fry chicken pieces in hot oil for 1 1/2-2 minutes or until lightly browned and crispy, then remove and drain.
- Drain oil from wok.
- Add 1 1/2-2 tbsp oil to wok, add orange peel, red peppers and garlic, cook till it becomes aromatic and peppers start to darken.
- Then add the sauce mixture to the wok, cooking until it becomes thickened and glaze-like.
- Add the chicken pieces to the wok, and cook, stirring, until the chicken is well-coated, and warmed through, 30 seconds to 1 minute.
- Serve with hot steamed rice.
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Reviews
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This was a great recipe....although the sauce was a little tart for my tastes. I'm going to make it sweeter next time. The first time, it was time consuming since I was unfamiliar with the technique of frying the chicken in cornstarch, but next time will be so much easier. Sensational other than that. It was great over fried rice.
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I made this last night for dinner per request. I did follow the recipe to the letter and it all appeared to go well till I got to the sauce.... it was very thick for our liking and I had to add water which did cause the chicken to loose the crispness. In all the flavor was good though I tend to agree a little sweetness would have enhanced the flavors in my opinion. Next time I will use less corn starch and add a little more orange & perhaps some honey. I have the basic nows so I can make this work for my family. Thanks Sue!
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I doubled the sauce and it glazed on the chicken beautifully. Unlike other reviews I found this a bit on the salty side, not sweet but I did not use light soy as all I had was regular. I should have used kecap or added a tsp. brown sugar. The orange flavor was intense and we loved that! Thanks for a great recipe.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com