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Orange-Flavored Chicken

Orange-Flavored Chicken created by Emily S.

From America's Test Kitchen. This is the closest I've tried to restaurant-style Orange Chicken. Prep time includes marinating time.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
  • 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.
  • 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.
  • 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.
  • FOR THE COATING: 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.
  • 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.
  • TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
  • Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
  • Transfer chicken to large plate lined with paper towels.
  • Return oil to 350 degrees and repeat with remaining chicken.
  • TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
  • Add chicken and gently toss until evenly coated and heated through.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@Kzim4
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@Kzim4
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"From America's Test Kitchen. This is the closest I've tried to restaurant-style Orange Chicken. Prep time includes marinating time."
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  1. Emily S.
    Orange-Flavored Chicken Created by Emily S.
    Reply
  2. Brandess
    I made this recipe exactly as written with n o deviations. This was a very good recipe. My husband is very attached to traditional meals, so orange chicken is a bit out of his comfort zone, but he liked this very much. I think next time I will omit the white vinegar and replace with with Seasoned Rice Wine Vinegar.
    Reply
  3. Foodie4Life
    Loved this recipe...Can'st say enough about it. I was watching the episode when I got the idea to make it and am so happy that I did. I added a little more spice just for an extra kick.
    Reply
  4. BarbryT
    Just amazing; just delicious. This coating keeps the chicken quite delightfully crispy. The sauce is complex and flavorful. I did cut back by about 1/4 t on the total cayenne since I don't have a high tolerance for heat. Feeding only one, I actually used the sauce as a dip and enjoyed my dinner hugely. Thanks, Kzim4!
    Reply
  5. Kzim4
    From America's Test Kitchen. This is the closest I've tried to restaurant-style Orange Chicken. Prep time includes marinating time.
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