Orange Chicken

Name: Orange Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 large egg; 2 tablespoons water; 3/4 cup all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces; Oil for deep-fat frying; SAUCE:; 1 cup orange juice; 2 tablespoons grated orange zest; 3/4 cup packed brown sugar; 1/4 cup reduced-sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons lemon juice; 3 tablespoons chopped green onions; 2 garlic cloves, minced; 2 teaspoons sesame oil; 2 teaspoons minced fresh gingerroot; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons cornstarch; 2 tablespoons water; TO SERVE:; Hot cooked rice; 1/2 cup chopped green onions; 2 tablespoons sesame seeds, toasted

Total Time Prep: 25 mins. Cook: 25 mins./batch

Yield 8 servings

Test Kitchen Approved

It's easier than you think to make this takeout-inspired sweet and spicy orange chicken! Serve it over fluffy rice, with a sprinkling of sesame seeds, for a Chinese-American restaurant favorite at home.

Ingredients

1 large egg
2 tablespoons water
3/4 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
Oil for deep-fat frying
SAUCE:
1 cup orange juice
2 tablespoons grated orange zest
3/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons lemon juice
3 tablespoons chopped green onions
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
TO SERVE:
Hot cooked rice
1/2 cup chopped green onions
2 tablespoons sesame seeds, toasted

Directions

In a small shallow bowl, whisk together egg and water. In a large shallow bowl, whisk together flour, cornstarch, salt and pepper.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in flour again.
In an electric skillet or deep fryer, heat oil to 350°. Working in batches, fry chicken until golden brown, 3-4 minutes on each side. Drain on paper towels.
For the sauce, in a large skillet, whisk first 13 sauce ingredients over medium-high heat. Bring to a simmer, cook 4-5 minutes.
In a small bowl, whisk together cornstarch and water until smooth. Add to pan, bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Add chicken to pan; coat in sauce and heat through.
Serve with rice; garnish with green onion and sesame seeds.

Nutrition Facts

1 serving: 393 calories, 11g fat (2g saturated fat), 86mg cholesterol, 745mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 26g protein.

This is my homemade version of a Chinese takeout favorite, tender battered and fried chicken cloaked in a bright, sticky-sweet and spicy orange sauce. It takes time to fry the chicken in batches, but when the craving hits, it's so worth it. —Nancy Mock, Southbridge, Massachusetts

Recipe Creator

Community Cook