Sunday, November 13, 2011

Better Than Takeout Orange Chicken

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I found a recipe for "Better Than Takeout Orange Chicken" on Pinterest a while back and have made it two times now.  It really is delicious and I highly recommend you try it out!  The biggest pain is frying up the chicken just cause it takes so long.

The sauce is super easy and really yummy!  If I were you, I'd double the sauce.  I'm a sauce kinda gal.   The first time I made it was was left wanting more.

Just so you know, 3 chicken breasts was enough to feed 6 people and we still had left overs.  So the chicken goes a loooong way when you fry it up.

Also, when frying my chicken I used about 5-6 eggs, a whole box of panko and probably 2 - 2 1/2 cups of cornstarch.  So make sure you have extra of those ingredients.


Orange Chicken (adapted from Blogchef.net) serves 6
Chicken
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
  • 1 ½ cups corn starch
  • 1 cup panko bread crumbs
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)
Orange Sauce
  • 1 ½ cups water
  • 1/4 cup orange juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

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