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BEST Chinese Orange Chicken

Name: BEST Chinese Orange Chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 chicken breasts (,cut into 1/2 inch pieces (vegetarian/vegan: see instructions below recipe box and picture)); 2 egg whites ((vegetarian/vegan: omit and follow instructions below recipe box and picture)); 1/4 cup cornstarch; 1/2 teaspoon salt; 2 teaspoons sherry or rice vinegar; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1 teaspoon fresh ginger (,minced and reserved for later); 1 teaspoon garlic (,minced and reserved for later); For the sauce:; 1 1/2 cup strong chicken broth ((vegetarian/vegan: use vegetable broth)); 2 tablespoons fresh orange juice; 1 tablespoon orange zest; 2 1/2 tablespoons soy sauce; 1/4 cup fresh lemon juice; 1/3 cup rice vinegar; 1/2 cup granulated sugar; 1/2 cup brown sugar; low sugar/diabetic substitute; 2 red chiles (,broken up and seeds discarded (or 1/4 teaspoon red pepper flakes) - we recommend using gloves); 3 tablespoons cornstarch; 2 tablespoons water; 1/2 teaspoon sesame oil; 1/4 cup green onions (,chopped); Fresh orange slices (,optional)

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Tender, crispy, battered chicken smothered in a deliciously fresh, sweet and tangy orange sauce. This Chinese Orange Chicken rivals your favorite takeout!

Tender, chewy, crispy, citrusy, sweet, tangy and spicy all in one!

Chinese Orange Chicken, a dish of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored, caramelized chili sauce, is a highly popular Chinese fast food dish of Hunan origin. This version is a little truer to authentic origins in that it isn’t as goopey as some Chinese-American restaurant versions.

Deliciously tasty with an accompanying kick, you’ll soon become the go-to for Chinese take-out among your family and friends!

One of our readers, Danette, wrote in requesting a recipe for Chinese Orange Chicken that is “full of flavor.” This recipe fits that bill and is sure to become a go-to for Chinese food fans!

Let’s get started!

Chop up the chicken in 1/2 inch pieces. We’re now going to proceed with a Chinese stir-frying method known as “velveting” to achieve a nice coating for the chicken. To velvet the chicken, combine the egg white, cornstarch, sherry, salt, baking powder and baking soda in a bowl. Stir to combine.

Add the chicken to a sealable bag and pour the velveting marinade over it. Swish to combine. Refrigerate the chicken for at least 30 minutes.

Remove the chicken pieces from the bag, shaking off the excess liquid, and give them another roll in some cornstarch (this will make the coating thicker). Heat some oil in high in a wok, deep fryer, or heavy skillet. Carefully lower the chicken into the oil and fry on both sides until a crispy golden brown. Set the chicken on paper towels to soak up the grease.

Break up the red chiles into pieces and discard the seeds. Be very careful here to avoid touching the seeds (using gloves is recommended). Once you touch the seeds with your fingers they can really burn – avoid all contact with your face and eyes. Combine all the sauce ingredients.

Heat about a teaspoon of oil on medium-high heat to a wok or large saucepan and saute the ginger and garlic for 30 seconds. Add all remaining ingredients, except for the green onions. Simmer the sauce for 10 minutes, stirring occasionally.

Add the chicken and green onions and simmer for another 5 minutes to ensure the chicken is fully cooked and the coating has absorbed the flavor of the sauce.

Serve immediately (to retain the ideal texture) with steamed rice. Garnish with fresh orange slices (optional).

Enjoy!

* For a vegetarian/vegan version, see instructions below the recipe.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!

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5 from 9 votes