Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken – It is similar to a take out restaurant! It is an adaptation of a recipe that was sent to me by a viewer.
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1/4 cup low sodium soy sauce
- 1.3 cup white vinegar
- 2 teaspoons Sriracha
- 1/2 cup sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 4 chicken breasts, cut into bite sized chunks
- 1 cup cornstarch
- 4 tablespoons flour
- 4 eggs, beaten
- Canola oil for frying
- Slurry of 2 tablespoons cornstarch and 2 tablespoons water
- Prepared rice
- Sliced green onion for garnish
- For the marinade, combine orange juice, orange zest, garlic, chicken broth, soy sauce, white vinegar, sugar, ginger, black pepper, and Sriracha in a large Pyrex measuring cup of medium bowl. Set aside.
- In a medium bowl, add chicken and cover with half of the marinade. Stir and place in the refrigerator for about an hour to marinade.
- Setup your breading station in 2 separate bowls. Put the eggs in one bowl and the combined cornstarch and flour in the other.
- Bread each piece of chicken first by dipping in the egg and then coating with the cornstarch and flour mixture. Set on a plate or rack.
- Heat the oil in a wok or saute pan to 350 degrees. Cook each piece of chicken in small batches until the coasting is brown and the chicken is at least 165 degrees.
- While the chicken is cooking, make the sauce. In a saute pan over medium heat, add the remaining marinade and thicken with 2 tablespoons of the cornstarch and 2 tablespoons water.
- When the sauce is thickened, add the cooked chicken pieces and coat well.
- Plate chicken with rice and garnish with green onions.