China Trice’s Orange Chicken
I spend way too much of my time on pinterest these days. I have over 70 boards, which isn’t alot compared so many of you out there I’m sure… Anyhow as you may know I love to cook and cook things you normally would see out in different eateries. We had or maybe it was all me, a taste for some Orange Chicken one night. I knew it couldn’t be all that difficult to make so I surfed the trusted ole pinterest and came across a few recipes that I liked but not as much as the one I found here.
Some of the ingredients that were listed on that site I didn’t have on hand so I did what I do best…improvise. When in doubt go another route…I hope no one else came up with that saying…it’s quite clever if I do say so myself…lol For the sauce I didn’t have rice vinegar but I did have apple cider vinegar so I used that instead. I also didn’t have ginger root so that was omitted altogether and I used garlic cloves. Foolish me…I didn’t take any pictures of the sauce by itself to post so please forgive me on that one…I’m slippin I know!
For the dry flour batter for the chicken I omitted a few things as well because of course I didn’t have it on hand. By doing that and working with what I had my version came out amazing. Meseidy, from her The Noshery blog uses panko bread crumbs, cornstarch and eggs. I didn’t want a heavy batter so I just used flour, salt and pepper on my chicken before frying.
After cutting the chicken into strips and then into cubes I added them to a large bowl with the flour, salt and pepper. Making sure all the chicken was coated before frying. In a medium fry pan I heated my oil and once hot enough I placed about 10-15 pieces of chicken in and allowed them to cook about a 1 minute on both sides. (Cook for 1-2 minutes for medium to larger cubed pieces.)
After frying I placed the cooked pieces of chicken on a paper towel to absorb the excess oil and set aside. Once all the chicken were cooked I made the sauce. Once the sauce was done I tossed it with the chicken and made sure the them were completely coated. Added some cooked fried rice to my bowl, topped it with the orange chicken and made a very happy plate!
- 8 boneless skinless chicken breasts (cubed)
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp pepper
- Oil (for frying)
- 1 1/2 c water
- 1/2 can orange juice concentrate
- juice/zest of 1 orange (reserve 1/2 tsp of zest for garnish)
- 1/3 c apple cider vinegar
- 2 1/2 tbsp soy sauce
- 1/3 teriyaki sauce (your favorite brand)
- 1 c brown sugar
- 2 large cloves of garlic, minced
- 1/2 c green onion, chopped (reserve 1/4 c for garnish)
- red pepper flakes (to taste)
- In a large bowl add all your cubed chicken pieces, salt and pepper and toss altogether. Add in the flour and coat all the chicken piece and preheat the oil on medium heat. Place about 10-15 pieces of chicken in and allowed them to cook about a 1 minute on both sides. (Cook for 1-2 minutes for medium to larger cubed pieces.) After frying place the cooked pieces of chicken on a paper towel to absorb the excess oil and set aside.
- In a medium saucepan on medium heat, add in all the above ingredients. Stirring occasionally to avoid sticking. Once you bring to a boil add in the thicken paste. Directions are at the bottom of this page.
- 3 tbsp cornstarch
- 2 tbsp water
- In a small bowl add both cornstarch and water. Stir into a wet paste. Add to the sauce to thicken. Allow sauce to cook for an additional minute , remove from heat and toss with chicken pieces. Enjoy with fried rice , oriental noddle or your favorite side dish. Top with the reserve green onions, orange zest for garnish and enjoy!