Our Version Of Orange Chicken Tastes A Hell Of A Lot Better & The Sauce Is To Die For!

Our Version Of Orange Chicken Tastes A Hell Of A Lot Better & The Sauce Is To Die For!

This recipe only has you make the chicken and its sauce. However, be sure to make a pot of white rice to be able to lay the orange chicken over and to enjoy for a fuller meal. If you like spicy then you should definitely add sriracha sauce.

Ingredients To Gather: 

  • Vegetable Or Peanut Oil For Frying

  • Chicken

  • 4 whole Egg Whites

  • 2 Tablespoons Cornstarch

  • 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

  • Sauce:

  • 1/2 cup Orange Juice

  • 1 Tablespoon Soy Sauce

  • 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)

  • 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)

  • 1/4 teaspoon Sesame Oil

  • Dash Of Salt

  • Dash Of Crushed Red Pepper, More To Taste

  • 1 clove Garlic, Pressed Or Minced

  • 2 teaspoons Minced Ginger

  • 1 teaspoon Cornstarch (additional)

  • Zest Of 1 Orange (optional)

  • 1/4 cup Water

  • 2 whole Green Onions, Sliced

Step By Step Directions To Follow: 

  • For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

  • For the sauce: Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

  • Whisk together the cornstarch, ¼ cup water, and 1-2 tbsp of the cornstarch and add to the sauce. Let thicken for a minute.

  • Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken one by one into the oil and cook until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Once done, lather the chicken pieces in the sauce and top with green onion slices. Don't forget the soy sauce, sriracha sauce, and white rice. You'll never want to eat take out again. Well, you may but at least you'll know that there's always the option to make a much better version if you are able to. It's so worth it!

Article & Photo Source: The Pioneer Woman





5 Comments

  1. Twinshakey Washington
    Twinshakey Washington February 09, 21:22

    Beatrice Moore

    Reply to this comment
  2. Recipeandkitchen
    Recipeandkitchen February 09, 23:30

    Agree? :

    Reply to this comment
  3. Recipeandkitchen
    Recipeandkitchen February 09, 23:30

    Nice 🙂

    Reply to this comment
  4. Darlene Elliott Ross
    Darlene Elliott Ross February 10, 00:09

    That looks too dry. I like Orange Chicken with lots of sauce!

    Reply to this comment
  5. Catherine Amjad
    Catherine Amjad February 10, 23:45

    Yum

    Reply to this comment

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