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Asian Orange Chicken
SUBMITTED BY:
HARRY WETZEL
PHOTO BY:
ERIJ1
"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."
RECIPE RATING:
Read Reviews
(253)
Review/Rate This Recipe
PREP TIME
40 Min
COOK TIME
40 Min
READY IN
3 Hrs 20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 30, 2006 by
Jeannette
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Jeannette
Sep. 30, 2006
Great orange flavor - tastes similar to Applebees Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarch to 2 tsp. and dissolve in 1 Tbsp. water before wisking into boiling sauce. Transfer chicken to serving platter and pour sauce over all. Don't heat chicken in sauce or crispy coating will flake off into sauce. Broccoli, sweet peppers, carrots, snow peas, and/or scallions would be nice - may need extra sauce if adding veggies.
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43 users found this review helpful
Great orange flavor - tastes similar to Applebees Crispy Orange Chicken. The following changes...
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Reviewed on Feb. 1, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Feb. 1, 2006
SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame oil...love that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.
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18 users found this review helpful
SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding...
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Reviewed on Aug. 9, 2005 by
HARRY WETZEL
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HARRY WETZEL
Aug. 9, 2005
just a little note. You must make sure to mix the water and cornstarch together thoroughly before adding it to the sauce. If you still find the sauce to be starchy, next time you try it, you can leave 1 tbs of oil in the pan after frying the chicken and add the cornstarch to that and cook stirring frequently for ~5 minutes before adding the rest of the sauce...it will have the same thickening effect. Hope that helps!
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15 users found this review helpful
just a little note. You must make sure to mix the water and cornstarch together thoroughly...
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Reviewed on Apr. 12, 2008 by
Susan May
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Susan May
Apr. 12, 2008
This was very good. It was a little too strong on the orange flavor. I think I would reduce the orange zest a bit. I followed other reviews, and let the chicken stay crisp keep warm in a 200 degree oven after I fryed it. When everything was ready, I served it family style in a big bowl. I layered white rice, then a mixture of veggies (pea pods, carrots, broccoli, and mushrooms that I stir-fryed in a little of the sauce), the chicken, then I poured the orange sauce over it. Finally, I topped with sliced almonds and crispy noodles. Update: I've made this again since my 1st review, and we've decided that this is definitly a 5 star recipe instead of the original 4 stars. I think I finally found a good balance with the orange zest!
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10 users found this review helpful
This was very good. It was a little too strong on the orange flavor. I think I would reduce...
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Reviewed on Jun. 28, 2007 by The Code
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The Code
Jun. 28, 2007
The only tips I can provide in a recipe like this one is to emphasize the need to -completely- brown the chicken on all sides, keeping stirring to a minimum. The best option for this would most certainly be to use a wok. Adding a touch of Sesame oil to the olive oil adds flavor, and doesn't add much cholesterol or fat. Also, most Chinese restaraunts use batter-dipped chicken as opposed to this recipe's use of marinade and flour, making it a -much- healthier choice than ordering out. All in all, fantastic variance on the Orange Chicken recipe.
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9 users found this review helpful
The only tips I can provide in a recipe like this one is to emphasize the need to -completely-...
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Reviewed on Jul. 18, 2007 by
TchrJrHi
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TchrJrHi
Jul. 18, 2007
This was delicious. I made the mistake of not reading the recipe correctly and could only marinate it for about 30 minutes and it still turned out wonderful. I also ended up using just a little more brown sugar and ended up grating the ginger. Didn't measure the orange juice (just eyeballed it) and it was fabulous. Hubby loved it and said he wouldn't mind eating this again. Thanks for the post.
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7 users found this review helpful
This was delicious. I made the mistake of not reading the recipe correctly and could only...
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Reviewed on Jan. 24, 2007 by TropicAnna
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TropicAnna
Jan. 24, 2007
This was great! I've made it twice already and followed suggestions from others like using less cornstarch and subbing pineapple juice for some of the water, also added a little sriracha for a kick and it turned out very flavorful. However, if you want the breading to stick to the chicken, dip it first in a beaten egg mixed w/ a little bit of water (to thin it out) before rolling in the flour breading, this works really well...re-dip in egg and flour again for a thicker/crispier breading. It's a little bit more work, but trust me it pays off because this way you can cook the chicken with the sauce at the end without worrying about the breading falling off.
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7 users found this review helpful
This was great! I've made it twice already and followed suggestions from others like using...
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