Deep fried Asian style chicken coated with just about any sweet, spicy, or sour sauce is always a big hit in our household. Now that I’ve found the sweet spot for correctly cooking those little nuggets of heaven, it’s no wonder I want to make every sort of sauce imaginable to coat it in. The next option on my list of favorite flavors is orange chicken. That delectable citrus zing goes beautifully with ginger garlic and soy.
This is another one of those dishes I won’t order from a takeout place. It’s always too sugary, almost like it was made with Tang, ew! There is this fancy fusion restaurant up in Seattle called the Wild Ginger, they make the best orange chicken! Tender, just the right amount of sweetness and the right kind of tang, not the powdered drink kind! So when I sat down to develop this recipe I knew I wanted one thing: fresh squeezed orange juice. Oh yeah, what a difference natural sugar makes! Try it, you’ll love it!
For pictures and detailed instructions on how to prepare the chicken: click here
The ideal soy sauce you should us is Aloha Shoyu. You can find it at your local asian market or purchase it on Amazon.com by clicking link!
- 4 oranges, juiced – about 1 cup of fresh juice
- ½ tbsp. grated orange zest
- 1 garlic clove, pressed
- 1 tsp grated ginger
- ½ cup brown sugar
- 2 tbsp lemon juice
- ¼ cup rice wine vinegar
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tsp corn starch
- ¼ tsp red pepper flakes
- 3 cups vegetable oil
- 2 eggs
- 2 chicken breasts
- Cornstarch as needed (about 1 1/2 cup)
- 2 tbsp garlic powder
- In a saucepan over medium heat whisk orange juice, orange zest, garlic, ginger, brown sugar, lemon juice, vinegar, sesame oil, soy sauce, 2 tbsp cornstarch and red pepper flakes.
- Bring to a simmer, stirring occasionally for 3 minutes until the sauce begins to thicken.
- Turn down the heat to low.
- Preheat oven to 350 degrees.
- Heat oil on medium high in a medium sauce pan for 5 minutes.
- In a small bowl, whisk eggs.
- Cut chicken into 1 inch pieces.
- Put chicken in a large plastic bag, add garlic powder and enough cornstarch to coat.
- Seal the bag and shake until chicken is coated.
- Remove chicken from bag and toss in egg.
- Carefully drop battered chicken in the hot oil.
- Cook for 1 minute.
- Turn chicken and cook for 2 additional minutes.
- Remove from oil and set on paper towels.
- Important: The chicken is probably not fully cooked. Bake it at 350 in the oven for about 10 minutes.
- Toss cooked chicken in orange sauce.