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RECIPE
19 INGREDIENTS12 STEPS45MIN

Orange Chicken

5.0
3 Ratings

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theartofcooking

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The secret to this Chinese-American take-out dish is double frying to get a very crisp skin and tender chicken.
45MIN
Total Time

theartofcooking

Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 lb
or Chicken Breast
1/2 tsp
1 dash
Ground White Pepper
1/8 tsp
Garlic Powder
2 Tbsp
Rice Wine
1
Scallion
1
just the white
1 clove
1/4 cup
2 Tbsp
Vegetable Oil
1 tsp
Potato Starch
1/2 Tbsp
Water
1/2 cup
Brown Sugar
2 Tbsp
Distilled White Vinegar
1 tsp
Sesame Oil
to taste
to taste
Vegetable Oil
for frying

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Nutrition Per Serving

VIEW ALL
CALORIES
903
FAT
28.1 g
PROTEIN
48.9 g
CARBS
115.1 g

Cooking Instructions

HIDE IMAGES
Step 1
Slice Scallion (1) and separate the white and green part. Mince Garlic (1 clove) and set aside.
Step 2
Cut the Chicken Thigh (1 pound) into strips, and then into 1-inch chunks.
Step 3
In a bowl, add the chicken, Salt (1/2 teaspoon), Ground White Pepper (1 dash), Garlic Powder (1/8 teaspoon), white part of the Egg (1) and Rice Wine (1/8 cup). Mix the marinade with the chicken and refrigerate for 30 minutes.
Step 4
Add the Corn Starch (1/4 cup) to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the Vegetable Oil (2 tablespoon) and mix well.
Step 5
For the sauce, mix the Granulated Sugar (1/4 cup), Distilled White Vinegar (2 tablespoon), Sriracha (to taste) and Brown Sugar (1/2 cup). Finally, add Orange Juice (1 cup) in a bowl and stir.
Step 6
Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
Step 7
Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
Step 8
In a bowl, mix Potato Starch (1 teaspoon) and Water (2 teaspoon) to make a cornstarch slurry, and set aside.
Step 9
Turn fire to medium and add some Vegetable Oil (to taste) to the pan or wok. Add the minced garlic, the white of the green onion and cook until fragrant.
Step 10
Add the orange sauce and the potato starch slurry.
Step 11
Add the chicken and mix. Lastly, add Sesame Oil (1 teaspoon) and toss.
Step 12
Garnish with the green onion. Serve with steamed rice.

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Nutrition Per Serving
Calories
903
% Daily Value*
Fat
28.1 g
36%
Saturated Fat
14.6 g
73%
Trans Fat
0.0 g
--
Cholesterol
313.4 mg
104%
Carbohydrates
115.1 g
42%
Fiber
0.5 g
2%
Sugars
97.2 g
--
Protein
48.9 g
98%
Sodium
845.7 mg
37%
Vitamin D
0.5 µg
2%
Calcium
80.8 mg
6%
Iron
3.3 mg
18%
Potassium
311.6 mg
7%
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