Asian Orange Chicken Recipe

Ingredients for Asian Orange Chicken

• 2 tablespoons cold water for cornstarch slurry
• 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
• Fresh Gingerroot
• 2 cloves minced garlic
• Green Onions
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• Boneless Skinless Chicken Breasts
• All Purpose Flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 inches vegetable oil for frying

How to Make Asian Orange Chicken

1. 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).
2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes, or until slightly thickened.
3. Remove from heat and let cool completely (about 20-30 minutes).
4. 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.
5. In a separate resealable bag, whisk together 1 cup mochiko flour (sweet rice flour), 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Add the marinated chicken to the flour mixture; seal the bag and shake until chicken is evenly coated.
7. Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat (about 350°F/175°C).
8. 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).
9. Remove chicken and drain on paper towels.
10. Pour the remaining sauce into the skillet and bring to a simmer over medium heat.
11. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
12. Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
13. Add the fried chicken to the sauce, toss to coat, and cook for another 2-3 minutes.
14. Serve the Asian Orange Chicken immediately over steamed jasmine rice.