Orange Chicken - Copycat Recipe

Recipe by Mysterygirl
READY IN: 2hrs 20mins




  • For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
  • Stirring frequently bring the sauce mixture to a boil.
  • When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
  • Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
  • The chicken should marinate for at least a couple hours.
  • Set aside the remaining sauce until the chicken is ready.
  • When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
  • Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
  • Stir until cornstarch and arrowroot have dissolved.
  • Pour this mixture into the sauce and set the pan over high heat.
  • When sauce begins to bubble and thicken, cover and remove it from heat.
  • Beat together the ice water and egg in a medium bowl.
  • Add baking soda and salt.
  • Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
  • The batter will still be lumpy.
  • Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
  • Most of the new flour will still floating on top of the mixture.
  • Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
  • Dip each piece of chicken first into the flour, then into the batter.
  • Let some of the batter drip off and then slide the chicken into the oil.
  • Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
  • Turn the chicken over halfway through the cooking time.
  • Remove the chicken to a rack or paper towels to drain.
  • As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
  • When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
  • Stir gently until all of the pieces are well coated.
  • Serve with steamed rice and garnish with orange slices.