Chinese Orange Chicken

10-15m
Prep Time

10-15m
Cook Time

20m
Ready In

"This is delicious, quick, and easy to make; and, way better than 'Chinese Delivery or Take Out.' But, make certain to use fresh orange juice; it makes all the difference. This originally was not my recipe; but, I did tweak it a bit to my tastes. And, it is really worth passing along. Also, don't forget the white rice and chop sticks ... or a fork if needed. I did not include the marinating time in the 'prep' time."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (518.2 g)
Calories 801.1
Total Fat - 19.1 g
Saturated Fat - 7.5 g
Cholesterol - 271.8 mg
Sodium - 2793.1 mg
Total Carbohydrate - 82.3 g
Dietary Fiber - 3.2 g
Sugars - 31.3 g
Protein - 70.4 g
Calcium - 346.3 mg
Iron - 3.9 mg
Vitamin C - 17.9 mg
Thiamin - 0.3 mg

Step 1

Chicken and Marinade ... I like to use a mix of breasts and thighs; but, you can use all breasts if you want. If you can, marinate the chicken for a good hour if possible; but, 30 minutes will work. Since there is citrus in the marinade, you don't want it to go too long.

Step 2

Add all the ingredients to a measuring cup; and, mix to combine. Pour 2/3 cup of the marinade into a ziploc bag; along with the chicken. Close, and shake until everything is coated. You can also do this in a bowl too, if you prefer; and cover with plastic wrap. Refrigerate until ready to use. Also, refrigerate the remaining marinade, as it will be used in the sauce.

Step 3

Sesame Seeds ... You can toast them or not, that is up to you. Heat them in a dry pan for 3-4 minutes stirring often. That's it.

Step 4

Rice ... Cook the rice according to package directions; then, set to the side.

Step 5

Chicken and Dredge ... First, remove the chicken from the refrigerator and the marinade; and, set on a wire grate to let the marinade dip off. Then, add the eggs to a small bowl; and, the corn starch to another bowl or pie plate. Dip the chicken in the egg, shaking off any excess; then, into the corn starch, making sure it is well coated. Again, shake off any extra.

Step 6

Sauce/Marinade ... Remove the extra marinade from the refrigerator to warm up a bit; then, mix the corn starch and water together, until you get a slurry (or until well mixed), and add to the reserved marinade. This mix will thicken your sauce.

Step 7

Chicken ... Add the oil, red pepper flakes, and chicken to your hot wok or pan (high heat); and, cook the chicken until golden brown, constantly stirring. They only take a couple of minutes; so, keep an eye on them. Make sure they are golden brown on all sides. You may have to do this in a couple of batches - do not overcrowd your pan or wok. Then, transfer the chicken to a plate lined with a paper towel to drain. Make sure to cover with foil to keep warm.

Step 8

Sauce ... Remove the pan from the heat; and, pour out any excess oil. Reduce the heat to medium; then, add the reserved marinade, and bring to a light boil. The sauce will thicken up immediately. Return the chicken to the sauce; and toss to coat. Cook just a minute to heat up.

Step 9

Garnish and Serve ... Plate over a bed of rice; and finish with the sesame seeds and scallions. It is very quick cooking; so, just prep ahead, so you can marinate the chicken. ENJOY!!! Better than any Chinese Take Out. Add a couple of egg rolls, egg drop soup, etc; for a great Chinese Take Out Dinner.