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Authentic Orange Chicken

 
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My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 ½ pounds chicken breast halves, boneless, skinless
cut into 1-inch cubes
1 cup cornstarch
2 large eggs
beaten
1 ½ cups vegetable oil
or canola or peanut oil
1 tablespoon sesame seeds
toasted, for garnish
1 stalk scallions, spring or green onions
sliced, for garnish
*
Marinade
1 cup chicken broth
½ cup orange juice
½ cup sugar
cup vinegar
¼ cup soy sauce, sodium reduced
2 cloves garlic
minced
1 tablespoon orange zest
grated
1 tablespoon chili sauce
Sriracha
¼ teaspoon ginger
*
1 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
cold

Directions

Make the marinade:

Whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and red pepper flakes in a large bowl. Transfer ⅔ cup of the marinade to a large heavy-duty zip lock bag and add the chicken cubes. Refrigerate to marinate at least one hour and up to one day. Turn and massage bag occasionally. Reserve and refrigerate remaining marinade.

When ready to make the chicken, drain the chicken from the marinade and discard it.

Heat the remaining reserved marinade in a saucepan over medium heat. Bring to a boil and whisk in the 2 Tbs. cornstarch combined with the 2 Tbs. cold water. Cook, stirring frequently, until thickened, about 2 minutes; lower heat and keep warm.

Make the chicken:

Heat oil in heavy deep saucepan. Working in batches, dip chicken cubes in eggs then dredge in the 1 cup cornstarch, shaking off excess. Add chicken to hot oil and fry until golden and cooked through, about 3 to 4 minutes. Drain on paper towels and keep warm in a low oven. Continue until all the remaining chicken cubes are fried.

Remove the all the cooked chicken cubes to a large bowl; pour over with marinade and toss to coat. Garnish with toasted sesame seeds and slice scallions. Serve immediately.

 

* not incl. in nutrient facts

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Comments


Chatham, United States
 almost 6 years ago

WHY DISCARD THE 1ST MARINADE ?
COULDN'T YOU JUST BOIL IT FOR A FEW MIN.
THEN ADD THE FRESH,HEAT THEN ADD CORNSTARCH.

I WOULD ALSO JUST LIGHTLY FLOUR OR CORNSTARCH THE CHICKEN THEN SAUTE IN BUTTER & VEG.OIL COMBO.

After removing chicken from a wet marinade, the leftover marinade itself should not be reused as a sauce without first thoroughly boiling it for at least 15 to 20 minutes. Due to the presence of bacteria from the raw poultry in the marinade, many cooks, like me, choose to dispose of the used marinade rather than reusing it. If you feel comfortable re-using it, then go ahead and use it.

lynn in ma
Leicester, MA, United States
 almost 6 years ago
sean
GTA, Ontario, Canada
 over 4 years ago

This looks great, reminds me of Fireplace Chicken from the Fireplace Chinese restaurant in Toronto. Thanks for sharing Lynn!

Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 134762% of calories from fat
 % Daily Value *
Total Fat 93g 142%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 1016mg 42%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 5%
Sugars g
Protein 118g
Vitamin A 26% Vitamin C 25%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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