How to Make Orange Chicken Recipe Video
This recipe takes a few steps but it is well worth the work. It is lighter than the orange chicken you find at restaurants and it does not have a thick, orange syrup. The orange flavor comes from orange zest.
Ingredients
| Chicken breasts | 2 , skinned, boned and cut into 1.5 inch strips | |
| Sugar | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Chicken stock | 4 Tablespoon | |
| White pepper | To Taste | |
| Egg white | 1 | |
| Cornstarch | 4 Tablespoon | |
| Rice vinegar | 1 Teaspoon | |
| Rice vinegar | 1 Teaspoon | |
| Minced ginger | 1 Tablespoon | |
| Minced garlic | 1 Tablespoon | |
| Diced green bell pepper | 1 Small | |
| Orange bell pepper | 1 Small | |
| Scallion | 3 , chopped | |
| Zest of orange | 1 1⁄4 Tablespoon | |
| Peanut oil | 2 Tablespoon | |
| Peanut oil | 2 Tablespoon | |
| Orange slices | 5 Medium (For Garnish) |
Directions
• Mix all the sauce ingredients in a bowl. Whisk until mixed well. Set aside.
• Whisk the coating ingredients until mixed well.
• Place the cut up chicken in a bowl. Add the coating and make sure all the chicken is coated well.
• Heat a large skillet or wok with about 2 inch deep peanut oil – until oil is 400 degrees.
• Add the chicken in batches – and cook for only a couple of minutes. Remove the chicken, reheat the oil and add the rest. Repeat the process.
• Reheat the oil one more time and add the chicken – in batches – until starting to turn golden brown. Do not overcook it as it will get hard.
• Empty all but 2 TBS of the oil in the wok.
• Heat well – again.
• Add the garlic and ginger. Cook for one minute until fragrant.
• Add the scallions, peppers and orange zest. Cook for another few minutes – until peppers are cooked but still crisp.
• Add the chicken and the reserved liquid.
• Cook for a couple minutes until sauce is hot and chicken is heated through.
• Serve garnished with fresh orange slices.
• Enjoy!
• Whisk the coating ingredients until mixed well.
• Place the cut up chicken in a bowl. Add the coating and make sure all the chicken is coated well.
• Heat a large skillet or wok with about 2 inch deep peanut oil – until oil is 400 degrees.
• Add the chicken in batches – and cook for only a couple of minutes. Remove the chicken, reheat the oil and add the rest. Repeat the process.
• Reheat the oil one more time and add the chicken – in batches – until starting to turn golden brown. Do not overcook it as it will get hard.
• Empty all but 2 TBS of the oil in the wok.
• Heat well – again.
• Add the garlic and ginger. Cook for one minute until fragrant.
• Add the scallions, peppers and orange zest. Cook for another few minutes – until peppers are cooked but still crisp.
• Add the chicken and the reserved liquid.
• Cook for a couple minutes until sauce is hot and chicken is heated through.
• Serve garnished with fresh orange slices.
• Enjoy!
Chef
