Asian Orange Chicken

Asian Orange Chicken

1174
HARRY WETZEL 16

"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."

Ingredients

3 h 20 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1174
  1. 1580 Ratings

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Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarc...

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 pineap...

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...

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 k...

Amazing! This was so easy to prepare and it tastes even better than what you get in a restaurant. For the sauce I used 1 c. of water and 1/2 c. of orange juice plus the juice of 1/2 of one sma...

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 ...

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 c...

This was very good. I used Panko bread crumbs instead of flour. I also did not add the chicken back to the pan but kept it warm in the oven. I added at least a cup of chicken broth to the sauce ...

This recipe has a wonderful flavour. I added a lot more orange zest because I was craving a good orange taste and I also added a few drops of sesame oil as per another reviewers suggestion. As...