As a treat ordering from an Asian restaurant is usually one of the thing I do once or twice a year. But I also love to recreate the dishes at home. One of my favorites is Orange Chicken and here is how I recreate it.
The trick to this delicious dish is to fry your chicken is small batches, it keeps the oil hot and the chicken moist.
Corn starch is also the coating on the chicken. This coating cooks into nice crispy chicken and absorbs the orange sauce.
Recreating this takeout dish is easy and pack a flavor punch you would expect.
- 3 Tablespoons soy sauce
- 3/4 cups of orange juice
- zest of one orange
- 1Tablespoons of grapeseed oil
- 2 Tablespoons of minced ginger
- 2 Tablespoons of minced garlic
- 1/2 cup of chopped green onion
- 2 tablespoons rice wine vinegar
- 1 teaspoon of sesame oil
- 1 cup brown sugar
- 2 tablespoons of cornstarch
- 1 lbs of chicken cubed
- 2 beaten eggs
- 2 cups of cornstarch for coating
- vegetable oil for frying
- Cube chicken into bite-size pieces.
- In small batches, dip chicken in eggs and then cornstarch.
- Fry chicken in small batches for 3 to 5 minutes, turning so that the chicken is light brown and crispy. Oil should be 350 degrees.
- Set aside on a wire rack to drip and dry. Then move to a bowl for the next batch.
- Add grapeseed oil to stirfry pan and let come up to temp about 350 degrees.
- Sautee the onions, ginger, and garlic for a few minutes then add the rest of the ingredients and stir until sauce thickens.
- Add chicken to sauce and stir to coat completely.
- Simmer for about 3 minutes and serve on a bed of rice.
You can watch my video on this recipe Click Here