The Pioneer Woman Tasty Kitchen
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Crispy Orange Chicken

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Crispy chicken is covered in a deliciously sweet, caramelized orange sauce and served over white rice.

Ingredients

  • 1 pound Chicken Breasts Or Tenders, Cut Into Bite Size Pieces
  • ½ cups Vegetable Oil, For Frying
  • 4 cups Cooked White Rice, To Serve
  • _____
  • FOR THE MARINADE AND SAUCE:
  • ½ cups Water
  • 1 cup Orange Juice
  • 1 teaspoon Orange Zest
  • 3 Tablespoons White Wine Vinegar
  • 3 Tablespoons Rice Vinegar
  • ½ cups Low Sodium Soy Sauce
  • ½ cups Brown Sugar, Packed
  • 2 cloves Garlic, Minced
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Warm Water
  • _____
  • FOR THE COATING:
  • 3 whole Large Egg Whites
  • 1-¼ cup Cornstarch
  • 1 teaspoon Baking Soda
  • 2 teaspoons Chili Powder

Preparation

To make the marinade and sauce, combine water, orange juice, orange zest, vinegars, soy sauce, brown sugar, garlic, salt and pepper in a large saucepan. Whisk together. Measure out about 3/4 cup of the sauce and transfer it to a gallon baggie. Add the chicken pieces to the sauce, pressing out the excess air and mixing with your hands. Let it marinate in the refrigerator for about 20–30 minutes, but no longer. Place the saucepan with the remaining mixture on the stove over medium high heat. Bring to a simmer, whisking occasionally. In a small bowl, combine cornstarch and warm water. Whisk to combine and pour into the sauce. Continue simmering and stirring for 2-3 minutes while the sauce thickens. Remove from heat and set aside.

To make the coating, put egg whites in a pie plate and whisk until frothy. In a second pie plate, combine cornstarch, baking soda and chili powder, mix together. Heat up a large skillet over medium high heat with vegetable oil. Take the chicken out of the baggie using tongs and place on paper towels. Pat to dry. Place 1/3 of the chicken pieces in the egg whites, toss to coat. Then place them in the cornstarch mixture and coat thoroughly, shaking off the excess. Place in the hot oil and fry for about 3–4 minutes on each side. Continue with the remaining chicken pieces.

Reheat the sauce if necessary. Place all the chicken pieces in the sauce and stir carefully. Serve over rice.

3 Comments

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appleofmyeye on 7.18.2012

I already reviewed this, but wanted to add that the sauce is also great over store-bought popcorn chicken. My hubby likes the short cut version when he has to cook. ;)

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vmcgowan4 on 5.15.2011

SO YUMMY! Even my very picky kids loved it! One of my new favorite ways to cook chicken.

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household6 on 4.6.2011

Delicious recipe…but unless your super speedy allow extra time.

2 Reviews

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household6 on 4.6.2011

This was DELICIOUS!!! WAY better than take out! I had plenty of sauce leftover, so if you wanted to make more no need to add anything but chicken. It did take me WAY LONGER than 40 min to make, but totally worth the time!

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appleofmyeye on 3.16.2011

We had this for dinner tonight and absolutely loved it!! The sauce was delicious and the chicken nice and crispy. I doubled the amount of chicken and it fed 5 people. I didn’t actually double the sauce- I just added about 1/2 cup extra OJ (and used only 1/4 cup soy sauce since I ran out!). I used a 1/2 cup sauce to marinate the chicken and I still had plenty of it left to coat the 2 lbs of chicken. It did take longer than 40 minutes total to prep and cook- I will probably have 2 pans of chicken cooking next time to speed it up. Thanks for the great recipe!! Delicious!

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