Orange Chicken
The recipe Orange Chicken can be made in about 45 minutes. One serving contains 312 calories, 25g of protein, and 6g of fat. This recipe serves 6 and costs $1.32 per serving. This recipe is liked by 410 foodies and cooks. Head to the store and pick up orange juice, soy sauce, cornstarch, and a few other things to make it today. It is brought to you by Alaska from Scratch. It works well as a main course. It is a good option if you're following a dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 65%. Similar recipes include Mandarin Orange Chicken Salad with Creamy Orange Vanilla Yogurt Dressing, Orange chicken (a.k.a. chicken with orange sauce), and I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom.
Servings: 6
Ingredients:
1/2c brown sugar
5 chicken breast halves, cut into 1-inch pieces
2T cornstarch
2 eggs, beaten
1c flour
1/2t fresh ginger, minced (or grated)
1 garlic clove, chopped
sliced green onions, for serving
2T freshly squeezed lemon juice
oil for frying (I used canola)
1/4c freshly squeezed orange juice
1T orange zest
1/4t red pepper flakes (or more if you like it hot)
1/4c rice wine vinegar.jpg)
2t seasoning salt
2T soy sauce
2T cold water
Equipment:
sauce pan
bowl
whisk
dutch oven
slotted spoon
paper towels
frying pan
Cooking instruction summary:
Combine all the ingredients except cornstarch and cold water in a small saucepan. Bring to a boil over medium heat. In a small bowl stir together cold water and cornstarch with a fork, breaking up any clumps. Pour cornstarch mixture into boiling sauce and whisk until thickened. Keep sauce warm over low heat while you make the chicken. Pour about 1 inch of oil into the bottom of a dutch oven over medium-high heat. Add beaten eggs to a large bowl and add chicken pieces. Coat well. In another bowl, combine flour, cornstarch, and seasoning salt. Working in batches, take chicken from the egg mixture and coat in the flour mixture. Place chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken until golden and crispy on the both sides and cooked through. Using a slotted spoon, remove fried chicken to paper towels to drain. Repeat with remaining batches of chicken until all the chicken is fried and drained. Pour the hot orange sauce over the fried chicken and stir to coat. Top with sliced green onions and serve promptly over steamed rice.
Step by step:
1. Combine all the ingredients except cornstarch and cold water in a small saucepan. Bring to a boil over medium heat. In a small bowl stir together cold water and cornstarch with a fork, breaking up any clumps.
2. Pour cornstarch mixture into boiling sauce and whisk until thickened. Keep sauce warm over low heat while you make the chicken.
3. Pour about 1 inch of oil into the bottom of a dutch oven over medium-high heat.
4. Add beaten eggs to a large bowl and add chicken pieces. Coat well. In another bowl, combine flour, cornstarch, and seasoning salt. Working in batches, take chicken from the egg mixture and coat in the flour mixture.
5. Place chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken until golden and crispy on the both sides and cooked through. Using a slotted spoon, remove fried chicken to paper towels to drain. Repeat with remaining batches of chicken until all the chicken is fried and drained.
6. Pour the hot orange sauce over the fried chicken and stir to coat. Top with sliced green onions and serve promptly over steamed rice.
Nutrition Information:
covered percent of daily need
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