Classic Chinese Orange Chicken

Name: Classic Chinese Orange Chicken
Prep time: 15 min
Total time: 30 min
Ingredients: 2 pounds boneless; skinless chicken thigh; 1 cup corn starch; 3 eggs; lightly beaten; 1/2 cup water; salt and black pepper; 4 cup canola oil; For Sauce:; 1 1/2 cups freshly squeezed orange juice; 1/2 cup tamari sauce; 4 garlic cloves; 1-inch piece fresh ginger root; 1/2 cup brown sugar; 2 tablespoons sesame seed oil; 2 tablespoons rice vinegar; 3 tablespoons honey; 1 teaspoon red pepper flakes; 1/4 teaspoon chili oil

Published on April 11, 2014 | In Asian | By tatyanaseverydayfood |

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- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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Chinese orange chicken is one of my favorite take-out meals whenever we’re ordering from a Chinese restaurant. I love the flavor of tender, juicy bites of chicken coated with a sweet orange sauce! It’s actually quite easy to make orange chicken at home! You get to pick your cut of meat and enjoy this classic at home!

Serve orange chicken with steam white or brown rice. You can also add some vegetable stir-fry on the side!

Enjoyed this recipe? Try my ‘Teriyaki Chicken Stir-Fry’ next! https://tatyanaseverydayfood.com/recipe-items/teriyaki-chicken-stir-fry/

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Ingredients

2 pounds boneless, skinless chicken thigh
1 cup corn starch
3 eggs, lightly beaten
1/2 cup water
salt and black pepper
4 cup canola oil
For Sauce:
1 1/2 cups freshly squeezed orange juice
1/2 cup tamari sauce
4 garlic cloves
1-inch piece fresh ginger root
1/2 cup brown sugar
2 tablespoons sesame seed oil
2 tablespoons rice vinegar
3 tablespoons honey
1 teaspoon red pepper flakes
1/4 teaspoon chili oil

Instructions

For sauce: place ginger, garlic and tamari into a food processor. Puree until a thick paste forms. Combine with remaining sauce ingredients in a large saucepan. Cook over medium/low heat until sauce thickens, about 15 minutes.
Heat 4 cups of canola oil in large pan over medium heat until hot. Meanwhile, cube chicken into 1-inch pieces. Season lightly with salt and pepper.
To fry chicken, coat first in egg wash (combine eggs and ½ cup water) then coat in cornstarch and drop into hot oil. Fry until chicken starts turning golden brown. Remove from oil with slotted spoon onto paper towels to drain. Keep warm.
Place chicken into a large bowl with a lid. Pour prepared sauce over chicken, close with lid and toss chicken together with sauce until well coated. Serve immediately with rice.