CHINESE TAKE-OUT: ORANGE CHICKEN
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes. Prep time includes 1 hour marinade time and 1 hour refrigeration time after coating. Step #4 has been edited in response to googles2 review. Thank you Chef for bringing this to my attention. :)
Provided by rosie316
Categories Poultry
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
- Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
- Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
- Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
- After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
- Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
- Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
- When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
- Enjoy!
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Rev O Elvis
[email protected]This recipe was a total disaster. The chicken was dry and the sauce was way too sweet. I would not recommend this recipe to anyone.
AJ Arman king
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. I'll definitely be making it again, but I'll use less chili sauce next time.
Taviyian S
[email protected]I've tried many orange chicken recipes, but this one is by far the best. The sauce is perfectly balanced and the chicken is always cooked perfectly.
Jackie Plunkett
[email protected]This recipe is a keeper! The chicken was crispy and the sauce was flavorful. I will definitely be making this again.
Mudesir Amin
[email protected]Overall, I thought this recipe was pretty good. The chicken was juicy and the sauce was tasty. However, I would have liked the sauce to be a bit thicker.
Amjid Armani
[email protected]I'd give this recipe a 3 out of 5. It was easy to make, but the flavor was just average.
Sanam Bhattarai
[email protected]This recipe was a huge disappointment. The sauce was bland and the chicken was tough.
Mamun Islan
[email protected]I followed the recipe exactly and the chicken turned out dry. Not sure what went wrong.
CISCO CAGE
[email protected]The sauce was a little too thick for my liking, but the chicken was cooked perfectly.
Longjohn Emieyare
[email protected]This recipe was a bit too sweet for my taste, but my kids loved it.
Aliyu Abduljabbar
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The sauce is the perfect balance of sweet and sour.
Tshiamo Junior
[email protected]This recipe was easy to follow and the results were fantastic. The chicken was crispy and the sauce was flavorful. Highly recommend!
Mustakim Devan
[email protected]Great recipe! The orange sauce was spot on. Will definitely make this again.
Marina Jamnan
[email protected]Just tried this recipe and it turned out amazing! The chicken was perfectly cooked and the sauce was delicious. My kids loved it too. Thanks for sharing!
Sonigautam Shrestha
[email protected]I had the pleasure of cooking this orange chicken recipe last night and I must say, it was a hit! The sauce was perfectly tangy and sweet, and the chicken was crispy and juicy. My family couldn't get enough of it. Will definitely be making this again