Ingredients
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2
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1 1/2
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1
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1/4
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1/4
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-
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1 1/2
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2
-
-
-
-
-
Directions
Orange Chicken, I’ve found this recipe on blogchef.net and have made it many, many times. It is absolutely delicious! If youre looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try., This review is really just for the sauce since used Chicken thighs and made a tempura batter instead of the flour / skillet method outlined in the recipe. Nothing wrong with that technique, I just prefer the deep fried tempura. I really liked the sauce and am very happy with the result. Two small differences in how I made it. 1 I did not use any red pepper flakes. I had actually just forgot until I was eating it. 2 used orange juice instead of water for the corn starch slurry. My wife and I both really enjoyed this and, I will say, It is not often that I am happy with a recipe on the first attempt. That said, one thing I might change next time is to add a bit more minced ginger. The flavor of the ginger and orange went really nicely and the ginger really “popped” when I tasted just the sauce. Once it was poured over and combined with the chicken the ginger got just a little bit lost, so, maybe I will bump up the ginger next time. Otherwise, I am very happy with it., Eh. I followed the recipe exactly. What it doesn’t tell you is to mix the cornstarch with COLD water otherwise it will clump big time and never mix into your sauce. Inexperienced cooks like myself will run into this issue. I felt like there was too much rice vinegar in this. 1/3 cup was overpowering and really cut the sweetness of the sauce out. I would maybe only use 1-2 tablespoons of the rice vinegar in the future. Orange flavor didn’t really come through. I think squeezing an orange instead of lemon would be better. Overall, this recipe is OK, but I will try another in the future before coming back to this one
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Steps
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1
Done
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Combine Flour, Salt, and Pepper. Dip Chicken in Egg Mixture and Shake in Flour Mixture to Coat. Deep Fry Chicken in Batches at 375f in a Deep Fryer or Use a Wok Until Completely Cooked. |
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2
Done
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Meanwhile, in a Large Saucepan Combine 1 Cups Water, Lemon Juice, Orange Juice, Rice Vinegar, and Soy Sauce. Blend Well Over Medium Heat For a Few Minutes. Stir in Brown Sugar, Orange Zest, Ginger Garlic, and Onion. Bring to a Boil. |
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3
Done
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Combine 3 Tablespoons of Cornstarch With 1/4 Cup of Water and Mix Thoroughly. Slowly Stir Cornstarch Mixture Into Sauce Until It Thickens. Pour Sauce Over Breaded Chicken, and If Desired Add Red Pepper Flakes and Garnish With Green Onions. Enjoy! |
