Chicken ‘N Orange Sauce is one of my favorite dishes when eating out…especially if it is that restaurant with the large trojan looking horse out front.
But, I have put together the simple ingredients to make a chicken in orange sauce that I like as well if not better than the restaurant version.
The first thing I did a bit differently is that I used chicken thighs instead of breasts!
If you have followed my posts, you will remember that I prefer the thighs (more flavor)… but you can certainly use the breast of the chicken.
To each his own, I always say….;) sometimes! Often! Oh well, you get the picture! 😉
The second thing I did is I used a egg white and cornstarch coating for the chicken in place of a thick, batter coating…sort of a healthier version.
The coating is not hard and crunchy, but a more delicate coating… which makes the chicken chunks very light and perfect if you ask me.
Or there it is if you didn’t ask me….
You will have to forgive my humor this afternoon….for some reason I am just giddy!
I think it is because of the trick I am playing on the Captain…but that is for another post!
Sorry, for the teaser….but it is an on-going little game that I am playing for the Holidays!
But I digress…..again…what else is new?
Sometimes, I serve this chicken ‘N orange sauce with a light garden salad and sometimes I add fried rice, brown rice or just plain white rice.
Whatever is your fancy.
Do you, my dear readers…like the types of food that comes from the restaurant with the horse in the front?
If so, I think you will like this recipe.
Have a great Day!
- Peanut Oil
- 4 egg whites
- 2 tablespoons cornstarch
- 4 boneless and skinless chicken thighs (you can use breasts if you prefer)
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1/4 teaspoon sesame oil
- pinch of salt
- 1/4 teaspoon red pepper flakes
- 1 clove grated garlic,
- 2 teaspoons grated ginger
- 2 teaspoons cornstarch
- 1/4 cup cold water
- zest of 1 orange for sauce and garnish
- 2 green onions
- In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.
- Add the chicken (cut into bite size chunks) to the mixture, toss the pieces around and allow to sit for about 5 minutes before frying.
- In a non stick skillet, combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, red pepper flakes, garlic, orange zest and ginger and heat until beginning to boil and thicken.
- Remove from heat and set aside while you fry the chicken chunks.
- In a heavy pot (or your deep fry cooker)...add enough oil to deep fry the chicken chunks.
- Oil should be heated to about 350 degrees
- Using a slotted spoon or spatula, carefully drop a few pieces of chicken into the hot oil a few pieces at a time.(give them plenty of room to keep them from sticking to each other)
- Move the chicken chunks around with tongs or spoon for about 3-4 minutes or until the chicken is the desired golden color.
- Drain the cooked chicken on paper towels until most of the grease is absorbed.
- Place the skillet of orange sauce back on the burner and bring to a simmer.
- Meanwhile, in a small bowl, mix the cold water and cornstarch to make a slurry (like for gravy) and add the slurry to the sauce mixture in the skillet.Stir until the sauce is beginning to thicken.
- Remove the skillet from the heat and add the chicken chunks to the sauce and stir to coat the pieces. (this is why a non stick skillet is important...you get every bit of sauce on the chicken instead of leaving it in the skillet)
- Grate a little orange zest over the top and add some sliced green onions and serve.
- The reason there are two cornstarch ingredients is because you will use the cornstarch in the egg whites to coat the chicken and in the orange sauce to thicken the sauce.
- I like to serve this with grated orange zest and a few green onions on the top...(use the spring onion's green part....it is not as strong of an onion taste, yet gives just the right amount of flavor.
- If your sauce gets too thick, just add more cold water. It the sauce is too thin...add a little more of the slurry mixture to thicken to desired thickness.