Take-out at Home: Orange Chicken
Yield: 4 servings
If you’re a regular reader of this blog you may have notice this post is a little late (I usually try to schedule my posts early in the morning). See, what happened was last night my boyfriend took me to the Death Cab for Cutie concert here in Phoenix. If haven’t already seen them live, I’d definitely recommend going if you ever have the chance. They put on an impressive show. In the middle of their set I realized I had completely forgotten to finish editing and schedule this post or Orange Chicken. I had spent the majority of yesterday researching and practicing baking cakes and whipping up frostings. No, I’m not opening a bakery. But I am making my dad’s wedding cake next month (eek). So, I apologize for the delay, but let me assure you this recipe is worth it. This orange chicken is just as scrumptious as the dish at your favorite restaurant – possibly better. Probably because it doesn’t have 2,000 (!!) milligrams of sodium.
Who was the last band you saw in concert?
Recipe Rundown
Taste: Just like your favorite Asian restaurant – but fresher.
Texture: The chicken is slightly crunchy on the outside, moist and tender inside, while swimming in a luscious tangy sauce.
Ease: You can make the marinade/sauce ahead of time so all you have to do before serving is prep, dredge, and fry the chicken.
Appearance: A garnish of green onions and orange slices makes this dish look better then it does at the restaurant.
Pros: So tasty and perfect for a weeknight meal. Plus, it’d be easy to amp up the nutrition by throwing in some broccoli, snap peas, bell pepper, or whichever vegetable you prefer.
Cons: None.
Would I make this again? I already have made this dish many times.
Ingredients
For the marinade and sauce
- 1 1/2 cups water
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoons minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 tablespoon water
For the chicken
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cooking oil
Directions
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Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.
Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.
In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.
Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.
Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.
Recipe Notes
How to make Take-out at Home: Orange Chicken
Ingredients
- 1 1/2 cups water
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoons minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cooking oil
Directions
Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.
Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.
In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.
Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.
Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.
Adapted from All Recipes
19 Responses to “Take-out at Home: Orange Chicken”
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Tessa that looks amazing. I happen to love Orange Chicken. One of the few chicken dishes I like. Not a chicken fan except for this. Excellent! Looks gorgeous too!
Thank you π I'm not a huge fan of chicken either – it can be so boring! Luckily this dish is pretty darn flavorful.
This looks like a work of art! Gorgeous! I cannot wait to see the wedding cake you come up with!
Thank you Maris! I'm a little nervous to see what I come up with π
I'm definitely going to have to check this out. I made the original recipe from All Recipes and it failed me miserably. I was disappointed with the watery sauce and lack of flavour. Looking forward to your version!
I've made the original version too and it was definitely lackluster. Hopefully you enjoy this version more!
Good luck with the wedding cake, something tells me you'll do great!! Orange chicken is among my favorite take out dishes and though we have a recipe we enjoy, I want to try yours now too π
Thanks Tracey π I just delivered a sample cake to him – hopefully he likes it.
That's really cool (and nerve racking I'm sure) that you are baking your Dads wedding cake!
This dish looks delish! I want to try it
Thanks Chris. Yes nerve racking! But hopefully rewarding.
This looks delicious and I definitely love orange chicken!
why you say that everyone else already did
Oh definitely need to bookmark this one to make! The last concert I saw was Matt Wertz. Next month, I'm going to see The Script and SafeySuit. I LOVE concerts, but don't get to see many now that I live back in Wichita, KS. :/
Looks amazing! You can get really smooth tender chicken if you velvet beforehand (: I've got some tips compiled, you can take a look if you like!
http://mummyicancook.blogspot.com/2011/02/secrets…
yummy tell me more
Made this and LOVED IT!
making this today! yummy!
Can white vinegar be used? I have everything to make this except the rice vinegar.
That should be fine! Enjoy!