Asian Orange Chicken

Asian Orange Chicken

1172
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 {{adjustedServings}} servings 445 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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.
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Reviews

1172
  1. 1575 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...