Monday, August 8, 2011

Orange Chicken

seriously July 15 was the last post!? I am so sorry!

Well, we are moved into our new house, the meals are back and better than ever (if I do say so myself and yes, I do. One that's on it's way, lemon chicken enchiladas. They were way better than I expected and yes, they are a new favorite.)

So, today...Orange Chicken.

Somehow in our move I lost this recipe. Did I give my copy to one of you? It's possible. Well, I went to make this last night and couldn't find it anywhere so I hopped on the trusted blog and was shocked and appalled to find that it had never been re-posted since the switch from the old website. So today is your lucky day ladies and gentlemen. Throw out the panda take-out menus and say hello to a great home-made recipe.

*tip: be sure to read this entire recipe BEFORE you begin! Once you start the orange glaze it goes very quickly and you need to be ready with the next ingredients so as not to burn what you are working with. Trust me, READ THE ENTIRE THING FIRST!

Behold...Orange Chicken.


2 pounds boneless skinless chicken breast (thighs work as well)

1 egg

1 1/2 tsp. salt

White pepper

Frying oil

1/2 cup corn starch PLUS

1 tbsp. corn starch

1/4 cup flour

1 tsp. ginger

1 tsp. minced garlic

A dash of crushed red peppers

1 tbsp white wine

1/4 cup water

1 tsp. olive oil

Orange Sauce *Tip make sauce while chicken is frying-it needs to be ready*

1 1/2 tbsp soy sauce

1 1/2 tbsp water

5 tbsp sugar

1 tbsp orange juice concentrate

5 tbsp white vinegar


Wash and dry chicken. Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, white pepper and 1 tbsp oil, mix well. In a separate bowl, stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for frying in wok. Add chicken pieces a small batch at a time and cook until golden and crisp. Make sure the oil is hot before adding chicken to ensure the batter sticks and browns properly.

*to test if oil is hot place a small piece of the batter in the oil, if it sizzles and pops, the oil is ready.

Remove chicken from oil and drain on paper towels.

Clean wok and heat 15 seconds over high heat.
Add 1 tbsp oil, ginger, and garlic. Stir fry until fragrant.
*Tip: the ginger and garlic will burn very easily. Be ready for the next several steps before you add them to stir-fry. If they burn, START OVER! (with the ginger and garlic not the entire recipe) If they burn they will effect the flavor drastically. As long as you stir as they stir-fry you should be fine.
Add and stir-fry crushed peppers. (about 10 seconds). Add white wine and stir three seconds. Add orange sauce and bring to a boil.
Add cooked chicken, stirring until well mixed. Stir water into remaining tablespoon of cornstarch until smooth. Add to chicken, and heat until sauce thickens continuously stirring.

Serve hot with rice, water chestnuts and cashews.

This recipe is one of our favorites and everywhere I take it/make it, it's a hit! Just FYI -- Have fun, this one gets you going, it's not really a "multi-task while I make dinner" kindof recipe, but it's really fun to make.

*Next time I make it I swear i'll take pictures as I go so you can see the whole process.

No comments:

Post a Comment