If you put this Restaurant Style Orange Chicken in take out boxes, nobody will know the difference from yours and take out.
Orange chicken is a favorite oriental take-out dish. I’ve ordered it many times myself. But do you know you can make it at home and the look and taste will be spot-on?
Make your family a batch of this recipe and serve over steamed rice. You will enjoy the rave reviews.
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This homemade orange chicken is just as good, if not better, than takeout!
- 1 cup water
- 1/2 cup orange juice
- 1/4 cup lemon juice fresh squeezed
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh gingerroot
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onions
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 lbs 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 olive oil
Pour into a saucepan the water, orange juice, lemon juice, rice vinegar, and soy sauce and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion.
In a small bowl mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into the bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place the chicken in the skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve over Fried Rice or steamed white Rice.
Enjoy!
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Recipe based on and photo by Vseward (Chef~V)