Take Out Orange Chicken Recipes

TAKE-OUT ORANGE CHICKEN

Steps:

• 1. In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.
• 2. Cut chicken into 1-inch pieces. Place in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill for 30 minutes.
• 3. In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water.
• 4. When marinade begins to boil, whisk in corn starch mixture, stirring until thickened.
• 5. Remove from heat and set aside.
• 6. In a large skillet, heat oil over medium-high heat.
• 7. Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard.
• 8. Dip chicken pieces into the beaten eggs.
• 9. Then dip chicken into the rice flour. I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken.
• 10. When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook.
• 11. Using a slotted spoon remove chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.
• 12. Place chicken in a large serving bowl, add sauce. Toss/stir well to combine.
• 13. Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.

CHINESE TAKE-OUT: ORANGE CHICKEN

Steps:

• Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
• Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
• Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
• Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
• After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
• Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
• Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
• When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
• Enjoy!

BETTER THAN TAKEOUT ORANGE CHICKEN

Steps:

• 1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
• 2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• 3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.