Ingredients for Asian Orange Chicken
- 1 1/2 cups water
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon orange zest
- 1/4 cup packed brown sugar
- 2 tablespoons grated fresh gingerroot
- 2 cloves minced garlic
- 1/4 cup chopped green onions
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1 1/2 lbs boneless, skinless chicken breasts
- cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- tablespoons olive oil
- 1 cup mochiko flour (sweet rice flour)
- 2 tablespoons cold water
- 2 inches vegetable oil (for frying)
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How to Make Asian Orange Chicken
- In a saucepan, combine 1 1/2 cups water, 1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup rice vinegar, and 1/4 cup soy sauce. Add 1 tablespoon orange zest, 1/4 cup packed brown sugar, 2 tablespoons grated ginger, 2 cloves minced garlic, 1/4 cup chopped onion, and 1/2 teaspoon red pepper flakes (or more, to taste).
- Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- Remove from heat and let cool completely (about 20-30 minutes).
- While sauce cools, prepare chicken: In a resealable bag, combine chicken pieces (about 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces) with 1 cup of the cooled sauce. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- In a separate resealable bag, whisk together 1 cup mochiko flour (sweet rice flour), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the marinated chicken to the flour mixture; seal the bag and shake until chicken is evenly coated.
- Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat (about 350°F/175°C).
- Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches until golden brown and cooked through (about 5-7 minutes per batch).
- Remove chicken and drain on paper towels.
- Pour the remaining sauce into the skillet and bring to a simmer over medium heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Add the fried chicken to the sauce, toss to coat, and cook for another 2-3 minutes.
- Serve the Asian Orange Chicken immediately over steamed jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
217g
Fat
11g
Carbs
28g
