The Pioneer Woman Tasty Kitchen
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Chinese Orange Chicken

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:

Cook:

Level: Easy

System:

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

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.

One Comment

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Avatar of bunqui

bunqui on 3.31.2014

This was really good!! I agree with Cathey, the sauce was the right balance. It also made a good amount of sauce which is nice. I always follow exactly the recipe the first time and I don’t think I will need to ever make any changes, it was definietly a “keeper” per my husband.

One Review

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Avatar of Cathey

Cathey on 3.28.2014

This is wonderful, the chicken is tender and sweet. The sauce has the right balance of sweet, heat and acid. I beat the egg whites till frothy then add the other ingredients. The batter is a keeper for any protein, fish, chicken, pork, or shrimp. I did not add the baking powder, don’t think it missed it. I especially like it’s Gluten Free (use tamari instead of soy sauce). Thanks for posting Kimberly.

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