Prep 1 hr
Cook 30 mins
I love orange chicken, and thought I'd try making it on my own. After viewing multiple recipes that were either poorly worded or not tasty, I decided to come up with my own recipe. I hope you enjoy it!
For The Marinade
- 1 cup lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 2 lbs boneless skinless chicken breasts, diced
For the Sauce
- 1 orange
- 1⁄3 cup white vinegar
- 3 tablespoons soy sauce
- 1⁄2 cup sugar, I used raw sugar but you can use plain granulated also
- 1⁄2 teaspoon sesame oil
For the Batter
- 1⁄4 cup flour
- 1⁄2 cup cornstarch
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 egg
AOI (All Other Ingredients)
- oil, for frying plus
- 1 tablespoon oil, for the sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1⁄4 cup minced onion
- 1 tablespoon rice vinegar
- 2 cups diced fresh pineapple (optional)
- 1⁄2 cup warm water
- 1 tablespoon cornstarch
- 1 cup flour
- Mix the first 3 ingredients of the Marinade in a ziplock bag. Add diced chicken and set aside for at least an hour. This can also be done the night before.
- Zest an orange, and add to a bowl. Then add the orange juice from the orange as well as the rest of the ingredients. The orange juice should be about 1/3 cup. If less, subsidize the rest with vinegar. If a little more that's ok. Mix and set aside.
- In a large pan, put oil for deep frying and set to medium-high heat (or 375 degrees).
- Mix all batter ingredients, excluding the egg . Break that in a separate bowl. Coat the ,marinated chicken in egg, and then mix it all at once with the batter.
- Your battered chicken is going to be a sticky mess. At this point pour that extra cup of flour on a plate and take each individual piece and drop it in the flour so it has a dry surface to fry inches It makes the difference.
- In small batches, drop the chicken in the pan and cook each small batch for 3-4 minutes (or until golden brown) and let cool on paper towels. Set aside.
- In a separate pan add 1 tbsp oil and bring to medium-high heat.
- Fry ginger and garlic for about 10 seconds until fragrant.
- Add minced onions and fry briefly until slightly soft.
- Add rice vinegar and the pineapple if you are adding it.
- Add the orange sauce mixture and bring it to a boil.
- In a cup, combine warm water with corn starch and mix until dissolved. Then add to the sauce mix.
- Stir and heat until thickened, and serve over Basmati or your favorite rice.