Orange Chicken

July 30, 2016

Author: KatieChin

I wanted to share my Orange Chicken recipe from my latest cookbook Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen because it’s so yummy and easy to make.

I was inspired to include this recipe for Orange Chicken in my latest cookbook because my late mother, the legendary chefLeeann Chin, taught me how to make it and my friends were begging me for a recipe so they could make their kids favorite Chinese dish instead of ordering take-out all the time. This recipe may take a bit more time than a quick stir-fry but it’s worth the extra time and effort. The batter is light and crispy and the glaze is the perfect balance of sweet-sour-tart and it all comes together in each bite of amazingly juicy and tender chicken.

Ingredients

4 to 6 servings

chicken marinade:

2 pounds boneless, skinless chicken thigh or breast, cut into bite-sized pieces

1 egg, slightly beaten

1 tablespoon cornstarch

2 teaspoons light soy sauce

1 teaspoon salt

dash white pepper

batter:

1/2 cup all-purpose flour

1/2 cup water

1/4 cup cornstarch

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon baking soda

vegetable oil for for frying

sauce:

1 1/2 cups sugar

1 cup chicken broth

2 tablespoons orange juice concentrate

3/4 cup rice or white vinegar

1 tablespoon vegetable oil

2 teaspoons dark soy sauce

1/2 teaspoon salt

1 clove garlic, minced

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon orange zest

1/4 cup cornstarch

1/4 cup water

orange slices for garnish

Instructions

In a large bowl, combine the chicken pieces, egg, 1 tablespoon cornstarch, 2 teaspoons soy sauce, 1 teaspoon salt and the white pepper. Cover and refrigerate for 20 minutes.
Heat vegetable oil in a wok or deep frying pan to 350 degrees. Mix four, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir the chicken and remaining marinade into the batter until well coated. Fry about 15 pieces at a time until lightly browned, turning frequently, about 3 minutes. Drain on a paper towel lined baking sheet. Increase oil temperature to 375 degrees. Fry all of the pieces at one time for 1 minute (this is the secret for getting crispity-crunchy results). Drain on paper towel.
Heat sugar, chicken broth, orange concentrate, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt, garlic, red pepper flakes and orange zest to boiling in a medium sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir until thickened about 10 seconds. Bring to a boil. Remove from heat and pour over chicken pieces. Serve immediately with hot jasmine rice.