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Chinese Orange Chicken

Posted by in Step-by-Step Recipes

 
Please join us in welcoming the lovely Tieghan of Half Baked Harvest! She’s young and talented and kinda a whiz in the kitchen. For her first post, she picked a perfect weeknight dinner recipe that will satisfy any sudden Chinese takeout craving. We’re so excited to have Tieghan join us here and we look forward to more of her lovely posts. And thank you, Kimberly, for the scrumptious recipe!

 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Some of my favorite foods to re-create at home are the ones you would normally order from your favorite carryout restaurants. Some people call it fake-out take-out but I just like to think of it as making good food healthier, quicker and tastier at home. My family loves Orange Chicken, and back when we lived in Cleveland, we had a favorite Chinese restaurant where we would often order carry out. Our order was usually the same: steamed white rice, egg rolls, fried rice and orange chicken with more steamed rice (obviously, we like our rice around here).

It was so good, but since we moved to a small mountain town in Colorado, we have yet to find a good Chinese place. As a result, I learned to make my own, thanks to Kimberly, who submitted this amazing recipe for Chinese Orange Chicken. And I do mean amazing! It is so good.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Gather up your ingredients for the chicken. You will need egg whites, cornstarch, salt, sherry (or rice) vinegar, baking powder, baking soda and diced chicken.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Add the chicken to a sealable bag and pour the cornstarch mixture over the chicken.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Seal the bag and refrigerate for at least 30 minutes (during this time I got started on the sauce).

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

After 30 minutes heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet. Carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil. Set aside.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Now gather up the ingredients for the sauce. You will need vegetable oil, fresh ginger, garlic, chicken broth, oranges, soy sauce, lemon juice, rice vinegar, sugar, chili flakes, cornstarch, water and sesame oil.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Zest the orange.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Juice the orange.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Heat some vegetable oil over medium-high heat in a large saucepan or wok. Sauté the ginger, then add all the remaining ingredients except for the green onions.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Bring the sauce to a boil and let simmer until the sauce has thickened.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Add the chicken and toss in the green onions.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

Serve the chicken immediately with any extra sauce that is in the pan.

 
 
 
Tasty Kitchen Blog: Chinese Orange Chicken. Guest post by Tieghan Gerard of Half Baked Harvest, recipe submitted by TK member Kimberly of The Daring Gourmet.

I love to serve the chicken with some basmati rice, orange wedges and roasted broccoli. It’s the perfect meal for any night of the week.

A huge thank you to Kimberly Killebrew for this recipe. Be sure to check out her blog The Daring Gourmet. Every last one of her recipes is delicious!

 
 

Printable Recipe

Chinese Orange Chicken

See the full recipe post on Kimberly @ The Daring Gourmet’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Tender, crispy battered chicken in a rich and flavorful orange sauce. This Daring Gourmet recipe rivals your favorite Chinese restaurant version.

See the related blog post for a vegetarian/vegan version.

Ingredients

  • FOR THE CHICKEN:
  • 2  Egg Whites
  • ¼ cups Cornstarch
  • ½ teaspoons Salt
  • 2 teaspoons Sherry Or Rice Vinegar
  • ¼ teaspoons Baking Powder
  • ⅛ teaspoons Baking Soda
  • 2  Chicken Breasts, Cut Into 1/2 Inch Cubes
  • Oil, For Frying
  • FOR THE ORANGE SAUCE:
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Fresh Ginger, Minced
  • 1 teaspoon Garlic, Minced
  • 1-½ cup Strong Chicken Broth
  • 2 Tablespoons Freshly Squeezed Orange Juice
  • 1 Tablespoon Orange Zest
  • 2-½ Tablespoons Soy Sauce
  • ¼ cups Freshly Squeezed Lemon Juice
  • ⅓ cups Rice Vinegar
  • ½ cups Granulated Sugar
  • ½ cups Brown Sugar
  • 2  Red Chiles, Broken In Pieces And Seeds Discarded (or 1/4 Teaspoon Red Chile Flakes)
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons Water
  • ½ teaspoons Sesame Oil
  • ¼ cups Green Onions, Sliced
  • Fresh Orange Slices For Garnishing (optional)

Preparation Instructions

For the chicken:
Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes.

If you prefer a thicker coating, remove the chicken pieces from the baggie and roll them in some extra cornstarch. Heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.

For the sauce:
Heat vegetable oil over medium-high heat in a large saucepan or wok. Saute the ginger and garlic for 30 seconds, then add all remaining ingredients, except for the green onions. Bring the sauce to a boil. Decrease the heat to low and simmer for 15 minutes, stirring occasionally.

Add the chicken pieces and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices.

 
 
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Tieghan has always been a creative person, but one day just before her 19th birthday, her very shy and quiet self bit the bullet and started setting up her blog, Half Baked Harvest. She never looked back. Her life is now consumed by cooking food, photographing food and writing about food—and eating it, too! She uses everything around her as inspiration and never stops thinking of new ways to step outside the box and create easy and unique recipes that everyone can love.

 

3 Comments

Comments are closed for this recipe.

Kathy H. on 3.25.2014

Tieghan! So excited to see you on this site!! This looks sooo good.. will have to put this is next week’s dinner rotation!

Avatar of Kimberly @ The Daring Gourmet

Kimberly @ The Daring Gourmet on 3.24.2014

Lovely, Tieghan, thanks for making this and for the shoutout! :) So excited for you having joined the Tasty Kitchen Team!

Avatar of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 3.24.2014

This is one of my absolute favourite Chinese dishes.
In fact, I just had some crispy orange shrimp last night.
A bit of tang from the orange with the bite from the chilies and ginger
and hint of garlic makes this the perfect comfort food!