This homemade version of Orange Chicken is divine. It is sweet and savory and blooming with Asian flavors.
2 chicken breasts, cut into 1 inch cubes
1 cup plus 2 Tbls. corn starch (divided use)
2 eggs, beaten
2 Tbls. green onions, thinly sliced
canola oil for frying
Marinade and Orange Sauce
2 cups chicken broth
2 cups fresh orange juice
3/4 cup sugar
2/3 cup rice vinegar
1/2 cup low-sodium soy sauce
2 Tbls. orange zest
3 cloves garlic, minced
2 tsp. chili sauce (Sriracha--found in Asian section of grocery store)
1 tsp. grated ginger
1/2 tsp. white pepper
1. In a medium bowl, combine chicken broth, orange juice, sugar, vinegar, soy sauce, orange zest, garlic chili sauce, ginger and pepper.
2. Place chicken in resealable bag. Pour 3/4 cup marinade over chicken and let sit in refrigerator for 30 minutes.
3. In a medium sauce pan, add remaining marinade.
4. In a small bowl combine 2 tablespoons cornstarch with 2 tablespoons water. Add to marinade.
5. Cook over medium heat for 2 to 3 minutes or until bubbly and thickened. Remove from heat and keep warm.
6. Remove chicken from marinade and discard. Dredge chicken in egg followed by cornstarch.
7. In a large saucepan, heat 3 inches of canola oil.
8. Working in batches, fry chicken for about 2 to 3 minutes or until no longer pink.
9. Pour orange sauce over chicken and sprinkle with green onions.
10. Serve over cooked rice.
Serves 4
This recipe is a revised version from Damn Delicious Orange Chicken.
