Chinese Orange Chicken Food

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Chinese Orange Chicken image

Get the best of Chinese orange chicken takeout at home! This recipe is loaded with sweet citrus flavors, sesame seeds, and scallions. It's surprisingly easy to make. All you need is a large skillet. And don't skip the orange zest in the sauce-it's the most important piece!

Provided by Nick Evans

Categories     Dinner     Comfort Food     Deep Fried     Freezer-friendly     Kid-friendly     Quick and Easy     Restaurant Favorite

Time 35m

Yield 4

Number Of Ingredients 23

For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice , to serve


  • Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
  • Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together. In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
  • Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don't have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately. Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken-that's okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes. Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
  • Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken. Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions. LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn't clump together.

Nutrition Facts : Calories 687 kcal, Carbohydrate 47 g, Cholesterol 254 mg, Fiber 1 g, Protein 46 g, SaturatedFat 6 g, Sodium 1464 mg, Sugar 28 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g


Chinese Orange Chicken image

A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.

Provided by Sackville

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
1 garlic clove, minced
1 slice ginger, minced
1 tablespoon dry sherry
1/2 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chili paste


  • Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
  • While the chicken is marinating, prepare the sauce ingredients.
  • When the chicken is nearly ready, heat the wok and add a bit of oil.
  • Throw in the garlic and ginger and stir-fry until aromatic.
  • Add the chicken and stir-fry until it changes color.
  • Push up to the sides of the wok, making a well in the middle.
  • Add the sauce.
  • Mix the sauce and the chicken together.
  • Stir-fry for another minute and serve hot.


Chinese Take-Out: Orange Chicken image

I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes. Prep time includes 1 hour marinade time and 1 hour refrigeration time after coating. Step #4 has been edited in response to googles2 review. Thank you Chef for bringing this to my attention. :)

Provided by rosie316

Categories     Poultry

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs boneless skinless chicken breasts (cubed to 1-inch)
1 cup cornstarch
2 tablespoons cornstarch
2 tablespoons cold water
2 eggs, lightly beaten
1 cup vegetable oil
sesame seeds (optional)
1 -2 scallion, sliced (optional)
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup granulated sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 -3 garlic cloves, minced
1 tablespoon orange zest
1 teaspoon thai hot sauce (Sriracha, to taste)
1/4 teaspoon ground ginger
1/4 teaspoon white pepper


  • Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
  • Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
  • Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
  • Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
  • After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
  • Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
  • Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
  • When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
  • Enjoy!


Orange Peel Chicken image

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 19

2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
1 1/4 cups sugar
12 black peppercorns
4 whole cloves
1 large cinnamon stick
1/2 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 large cloves garlic, minced
6 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
3/4 cup snow peas, ends trimmed, then sliced
2 large cloves garlic, minced
4 scallions, chopped
4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
2 tablespoons freshly grated ginger with skin
Steamed white jasmine rice, for serving


  • For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
  • Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
  • Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
  • Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
  • For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
  • Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
  • To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.


Chinese Orange Chicken image

Provided by Genevieve Ko

Categories     Chicken     Fry     Quick & Easy     Dinner     Orange     Soy Sauce     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)


  • Start the chicken:
  • In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
  • Make the orange sauce:
  • Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
  • Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
  • In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
  • Fry the chicken:
  • Line a large rimmed baking sheet with paper towels.
  • In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
  • Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
  • To serve:
  • Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.


Chinese Orange Chicken Recipe image

Skip the take-out cartons and make a Chinese Orange Chicken Recipe at home! This sweet and sticky Chinese Orange Chicken Recipe takes less than 30 minutes.

Provided by My Food and Family

Categories     Home

Time 29m

Yield Makes 4 servings.

Number Of Ingredients 9

1 large navel orange
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
2 Tbsp. sugar
1/2 tsp. crushed red pepper
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 Tbsp. minced gingerroot
1 clove garlic, minced
1 large red pepper, cut into bite-size pieces


  • Grate 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.
  • Cook chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
  • Add dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 15 g, Protein 13 g


Orange-Flavored Chicken, Chinese Style image

This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy.

Provided by Leslie in Texas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 1/2 teaspoons fresh ginger, minced
1 teaspoon sesame oil
1 lb boneless skinless chicken breast
2 teaspoons orange rind, minced (only the colored part)
2 tablespoons chicken stock
1 1/2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 pinch white pepper
1/4 cup peanut oil
20 snow peas
cooked rice


  • Combine first 5 ingredients in small bowl.
  • Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
  • Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
  • Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
  • Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
  • Heat peanut oil in wok.
  • Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
  • Remove with slotted spoon and set aside.
  • Wipe out wok.
  • Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
  • Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
  • Serve immediately over rice.

Nutrition Facts : Calories 292.3, Fat 16.2, SaturatedFat 2.9, Cholesterol 66.1, Sodium 714.1, Carbohydrate 5.4, Fiber 0.7, Sugar 1, Protein 28.1


Orange Chicken image

This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 cup short-grain rice
1 large egg
2 1/2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, cut into roughly 1-inch pieces
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons orange marmalade
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/3 cup orange juice
1 tablespoon finely grated orange zest
1 tablespoon rice vinegar
2 tablespoons water
2 green onions, thinly sliced, green and white parts separated
2 tablespoons peanut oil
Sesame seeds, for serving


  • Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
  • Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
  • Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
  • Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
  • Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
  • Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.


Orange Chicken image

***note this is not like the Chinese takeout Orange Chicken...its not quite there yet... I have to tweek some things but I am on a healthier eating kick right now so it will be a while before I try to play with this recipe.*** this was posted in a forum I am on but I made a little bit of changes to suit my taste. Another thing that can be done is instead of using 1 tsp orange zest, you can just use about a 1+1/2 square inch size piece of orange peel and then when the sauce is done take the piece out. If using the zest you may get a strong orangy taste here and there when you eat a piece of zest that is in the sauce or on the done chicken... so if you don't want it just do the suggestion I made :D

Provided by .. Ameera ..

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken breast
1 large egg white
1 teaspoon salt
1 teaspoon granulated sugar
1 cup water
1/2 cup ketchup
1/2 cup granulated sugar
1/8 cup vinegar
1 1/2 tablespoons soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 teaspoon grated orange zest (wash orange well before)
2 tablespoons chopped scallions (white part only)
4 cups vegetable oil
1 cup cornstarch (in a plastic baggie)


  • Cut chicken breast into 1/2-inch cubes; set aside.
  • Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed.
  • Add chicken cubes to marinade and stir to coat well.
  • Let marinate while preparing the sauce.
  • Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside.
  • Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
  • Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
  • Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12 to 15 minutes.
  • To finish: Preheat 4 cups oil to 350-375°F.
  • Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch.
  • Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
  • Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes.
  • Remove chicken from oil with a slotted spoon, drain well and set aside.
  • Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.
  • Serve with steamed rice.

Nutrition Facts : Calories 2475.5, Fat 237.7, SaturatedFat 32.5, Cholesterol 72.6, Sodium 1382.8, Carbohydrate 66, Fiber 0.6, Sugar 33.1, Protein 25.9


Chinese Zesty Orange Chicken image

A homemade swap for your standard Chinese restaurant's orange chicken based loosely off of a similar lemon chicken swap found in the fall 2007 "Kraft Food and Family" magazine. I've made a version before that's closer to the sweet glazed kind, but this is a more zesty spin in order to keep the calories low. Very diet friendly.

Provided by Asystole

Categories     Chicken Breast

Time 19m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into strips
6 ounces snow peas
1 small red pepper, cut into strips
1 (1/3 ounce) package sugar-free orange gelatin
1 tablespoon cornstarch
1/3 cup chicken broth
2 tablespoons fat-free Italian salad dressing
2 garlic cloves, minced
1 tablespoon oil
1 orange
1/4 cup canned pineapple chunk


  • Cut pineapple chunks in half for smaller pieces. Leaving peel on, cut orange into eighths. Chill 4 sections in refrigerator for garnish. Peel remaining 4 sections (reserving peel sections) and chop into bite-sized chunks (similar sized to the 1/2 pineapple chunks).
  • Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook, stirring, for 2 minutes.
  • Mix dry gelatin mix and cornstarch in small bowl. Add broth, salad dressing and garlic; stir until gelatin is dissolved. Add to skillet.
  • Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. About halfway through thickening, add pineapple and orange chunks.
  • Serve onto four plates (over hot cooked rice, if desired). Garnish with zest from reserved orange peels and orange slice on the side.

Nutrition Facts : Calories 218.9, Fat 5.2, SaturatedFat 1, Cholesterol 66, Sodium 239.5, Carbohydrate 14.4, Fiber 2.5, Sugar 7.4, Protein 28.9


Chinese Takeaway-style Orange Chicken Recipe by Tasty image

Here's what you need: chicken breast, orange, garlic, soy sauce, salt, pepper, plain flour, eggs, panko breadcrumbs, oil, chicken stock, orange, oranges, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

1 ¼ cups chicken breast, diced
1 orange, zested
1 teaspoon garlic, crushed
1 tablespoon soy sauce
1 pinch salt
1 pinch pepper
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
1 orange, zested
2 oranges, juiced
4 tablespoons sugar
2 tablespoons water
1 tablespoon corn flour


  • Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
  • In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
  • Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the orange sauce.
  • Serve on top of rice and add toppings of your choice.
  • Enjoy!


Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil


  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

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The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter than the dish it was modeled after - the original tangy and spicy version from Hunan, where the ...

Cook without touching the chicken until the bottom turns golden, about 3 minutes. Flip to brown the other side, 2 to 3 minutes. Transfer chicken into a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the …

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. Heat for 3 minutes. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste.

Delivery & Pickup Options - 263 reviews of Cathay Chinese Food "You will find the best Orange Chicken and Cream Cheese Wontons here. YUM! I've tried nearly all the dishes (except seafood), love the sweet & sour chicken (they offer pork as well) and they're all pretty good. I just have a sweeter taste and their Orange Chicken does it for me when I'm craving Chinese fast …

An important difference with orange chicken vs. General Tso is that General Tso has roots in authentic Chinese cuisine. While the flavors can be found on an authentic Chinese menu, you will not find anything named General Tso on a menu of an authentic Chinese restaurant. In fact, General Tso was a member of the government in the Qing Dynasty ...

When frying the chicken pieces, use more oil if needed. [Optional] If you would like a smooth sauce, sieve the orange peel sauce before adding the cornstarch slurry to thicken the sauce. If you’re a sauce aficionado like me, add a dash more orange juice to the sauce after it’s been thickened to create a bit more of it.

For the sauce, mix the soy, orange juice, marmalade and vinegar together and set aside. Mix the 1 tablespoon of corn starch with about 2 tablespoons water in a little bowl and set aside. Heat the oil in a wok or small, heavy pot to 350°F to 360°F. Set a baking sheet nearby and line it with paper towels.

Orange chicken is called Chinese food in North America, but orange chicken is rarely found in Chinese restaurants in China. Andrew Cherng, owner and founder of Panda Express, said that orange chicken is just a variation of General Tso's chicken, another dish that is almost unknown in China. Journalist Jennifer 8.

Place flour, cornstarch, and salt in a shallow dish. Stir to combine. Beat the eggs in another bowl. Dip chicken pieces in egg mixture and then flour mixture. Shake off remaining loose flour from chicken and place onto a plate. Heat 1/2 cup of vegetable oil in a tall stock pot over medium heat.

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Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Cook for 30 seconds, stirring constantly. Add orange juice, vinegar, soy sauce, sugar, and brown sugar. Stir to combine. Combine cornstarch and water to make a slurry. Continue to cook the sauce has a syrup consistency. Add in the fried chicken and stir until completely coated in the sauce. Top with sesame oil.

For the Marinade: Beat egg white in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly.

Whisk it until the sugar dissolves and keep the sauce mixture aside. Heat a wide skillet; add oil and once the oil is heated add the marinated chicken pieces to it. Cook on a medium flame for 4-5 minutes and flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.

Orange Chicken is not the first dish Chinese brought to the US, but it is the most famous dish that survived in America (General Tso, 12:16–13:18). However, Chinese food is not just about Orange ...

1. Wash 4 pieces of boneless chicken thighs. Then, trim the fat and cut the chicken thighs into chunks. 2. Put the cut chicken thighs into a bowl. Add ⅛ teaspoon of salt, ⅛ teaspoon of white pepper, ½ teaspoon of garlic powder and 1 teaspoon of sesame oil into the bowl.

Instructions. Preheat your oven to 450ºF and season your chicken with salt and pepper. Transfer your chicken to a ziplock/plastic bag along with 2 tablespoons of corn starch and shake well. Arrange the chicken onto an oiled tray on a foil lined baking sheet. Bake your chicken for 30 minutes at 450ºF, flipping once after 20 minutes.

Stir fry for about 30 seconds, then add the chicken back. To make the orange sauce, mix one teaspon of corn flour with one teaspoon of cold water and stir well to get a lump-free mixture. Add it to a bowl together with the remaining orange juice, soy sauces, sesame oil and rice vinegar. Mix well to combine.

Submerge chicken breast pieces in mixture and set aside. In a small saucepan, stir together orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a simmer. In a small bowl, whisk together water and cornstarch. Pour slurry into sauce mixture and stir in until thickened.

Instructions. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl. In a separate bowl, add ½ cup corn starch and flour and mix well.

Make the sauce: Cook orange zest and juice, soy sauce, sugar, vinegar, stock, and ginger in a medium saucepan over low heat just until bubbling.Whisk in cornstarch. Cook until sauce thickens, 5 to 6 minutes. Make the chicken: Whisk together 2 tablespoons cornstarch and egg whites in a bowl until frothy.Add chicken and let sit, 5 minutes. In a second bowl, whisk …

1. Skim off the two chicken breasts. 2. Spread the chicken breasts with salt and pepper and marinate for two hours to taste. 3. Take half an orange, peel and cut into small pieces, cut the ginger into thin strips, and cut the sweet pepper into wide strips. 4. Pour oil in the pan, heat up the chicken breasts, and fry them over medium heat.

Heat 10cm / 4 inches of canola oil in a pot set over high heat. Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through. Remove with a slotted spoon and drain on kitchen paper. Pour the sauce over the chicken and toss to coat well.

10. Schwan's Mandarin Orange Chicken. Schwan's Home Delivery. The first thing that springs to mind when you think of food delivery is likely something like a pizza, or some other take-out food. Frozen food delivery is likely not even the second option that springs to mind, but believe us: it exists.

Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag.

Orange Chicken Recipe Instructions. Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate.

Bring to a simmer for 5-10 minutes, until all ingredients are combined and dates are soft. Remove from heat and pour into a food processor or use immersion blender to blend dates into the sauce. Transfer the sauce back into the pan and add the chicken. Bring to a simmer again and stir frequently to evenly coat chicken.

Remove using a strainer and drain on paper towels. Transfer the deep-frying oil to a container and keep 1 tablespoon in the wok or skillet. Add the garlic and stir fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. Toss in the deep-fried chicken, stir to combine well.

Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice…Save Recipe. Level: Intermediate; Total: 10 hr 15 min (includes dehydrating time) Active: 1 hr 15 min; Yield: 4 servings; Ingredients. Deselect All. Candied Orange Peels:

Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Add the chicken pieces (or prepared tofu) 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 (optional).

Heat the oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs. In a medium bowl, whisk the remaining ingredients until well combined.

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