Photo by Drew Taylor on Unsplash Orange chicken is a Chinese take-out delight, with a sweet and sticky sauce that perfectly coats fried chicken. If you’re keen to make it at home, it’s actually really easy to do, so give it a shot!
Ingredients
1/2 cup of orange juice, fresh or from a bottle 1 tablespoon of soy sauce 1 packed tablespoon of brown sugar 1 tablespoon of rice wine vinegar 1/4 teaspoon of sesame oil 1 clove of minced garlic 1 teaspoon of grated or minced ginger Pinch of salt Pinch of red pepper flakes 2 tablespoons of +1 teaspoon of cornstarch 4 egg whites 4 boneless skinless chicken thighs Peanut or vegetable oil
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We ordered the worst take out we’ve ever had last night… great reviews… and the food was terrible. This morning I woke up and decided to make my own take on sweet and spicy chicken with the help of @thedaleyplate 🥡 I added my own spin to this amazing recipe and it didn’t disappoint. Check out my highlight “ homecook” to watch me make the sauce! 🤪 • • • 🌿 Sauce 1 tablespoon of garlic finely minced 1/2 sweet onion minced 1 tbsp. of soy sauce 1 tsp. of ketchup 1 tbsp. Gochu jang 1 tbsp. Peanut butter 2 tbsp. of brown sugar 1 cup of water 1 tbsp. of corn starch 1/2 teaspoon of sesame oil • • • 🌿 Recipe Instructions Marinate 2 large chicken breasts cut into cubes for 30 minutes in 1 tbsp. Of soy sauce, 1 tbsp. of garlic powder, salt, and pepper. Then coat the chicken with 1 medium sized egg whisked. Dredge the chicken in cornstarch. Fry in canola or vegetable oil. 🌿 Sauce Instructions: In a saucepan heat oil and add 1 tbsp. of minced garlic and 1/2 a sweet onion. Then add 1 tbsp. of soy sauce, 1 tsp. of ketchup, 1 tbsp. of gochu jang ( red pepper paste), 2 tbsp. of brown sugar, 1 cup of water. Let sit at medium heat for 2 minutes. Then add 1 tbsp. of peanut butter, and 1 tbsp. of corn starch. Let sauce thicken on medium low heat until the sauce coats the back of a spoon. Then take the sauce off the heat and add 1 tsp. Of sesame oil. Coat fried chicken in sauce, and serve with your choice of white, brown or cauliflower rice! • • • #healthychinese #chinesefood #homemadechinesefood #cauliflowerrice #dinnerideas #healthyishappy #cleaneating #yummyfood #homecooking #nytimescooking #delish #easyrecipes #healthyasianfood #easyasianrecipes #asianrecipes #sweetandspicy #sweetandspicychicken #deliciousrecipes #homecookingadventure #sweetandsourchicken #homemadeorangechicken #orangechicken #sauces #foodblogger #foodblog
A post shared by Kathleen Lorraine (@kathleenllorraine) on Oct 9, 2019 at 4:12pm PDT
Instructions
In a large bowl, whisk the egg whites and 2 tablespoons of cornstarch until frothy. Cut the chicken into cubes and put it into the mixture and coat for 5-10 minutes. Put the orange juice, soy sauce, brown sugar, vinegar, oil, garlic, ginger, salt, and red pepper flakes into a non-stick skillet and whisk. Turn the heat onto medium, continue to whisk until it’s thickened. Whisk the remaining cornstarch with 1/4 cup of water and add 1-2 tablespoons of the mixture to the sauce. Heat 2 inches of oil in a heavy-bottom pan to 350F, fry the chicken for 3-4 minutes, drain, and put into the sauce to coat. Serve with rice and enjoy!
