you know what’s annoying? paying $13.00 for Orange Chicken and steamed rice that may feed two people with a possible chance of left-overage. Or, that some of the meat in your orange chicken entree isn’t really “meat,” but rather a cluster of fried dough smothered in sauce that tricked you…
Being that i pissed off my local take-out place, by asking for more soy sauce.. after they had just given me a measly two packets, I figured I would take my talents to South Beach and make my own Orange Chicken! BOOM!
and let me just say: it’s more than filling, every little orange nugget i bite into is actually meat and the flavor is amazing. take that!
being that the sauce will be some kind of watery concoction once you’ve mixed it together, you will initially think “OMG my chicken will be soggy.” And yes, it will be. That is why you will have to find the perfect medium of a super crispy exterior and juicy interior if you want it to come out right.
My tip: high heat + constant stirring = crispy orange chicken
the interior doesn’t have to be cooked all the way you just want your exterior really crispy and crunchy.
the orange chicken will be baked in the oven for about 35-40 minutes, since the sauce will need to thicken. to make sure the chicken is coated evenly, check in from time to time and stir the orange chicken. i try to leave quite a bit of space in my pan so that I can pour the sauce over rice afterwards!
oh yes, and this recipe was served with deliciously crispy vegetable dumplings, fried in peanut oil. a wise soul suggested that crab rangoon would have been a pleasant surprise.. (side eye) We might have to come back to that.
Alexanderia at 7TH AND BOURBON
30 minPrep Time
50 minCook Time
1 hr, 20 Total Time
Vegetable Oil for Frying
1 Chicken Breast, cut into thick chunks
1 Cup of Chicken Broth
½ Cup of Orange Juice
½ Cup of Sugar
Zest of one Orange
2 cloves of Garlic, minced
4 tablespoons of distilled white vinegar
3 ½ tablespoons of soy sauce
2 tablespoons of Corn Starch
2 tablespoons of Water
1 tablespoon of Sriracha sauce
½ teaspoon of ginger, grated
1 pinch of red chili flakes
1 pinch of pepper
Preheat your oven to 325° F
lightly season your chopped chicken breast with salt, garlic powder and pepper, and set aside.
In a large bowl, mix together cup of chicken both, half cup of freshly squeezed orange juice, white distilled vinegar, soy sauce black pepper and chili flakes.
add in minced garlic, grated ginger, orange zest and sugar then set aside. in a separate bowl, mix together two tablespoons of corn starch and two tablespoons of water, then add to the bowl. Mix all ingredients together and set aside.
in a bowl, lightly whisk two eggs and mix in your chunks of chicken breasts, making sure to coat each piece of chicken. in a separate bag, add about two cups of additional corn starch to use as batter for your chicken.
heat a deep pot with enough vegetable oil to fry about 12 pieces of chicken at a time. Rule of thumb is usually 1.5 to 2 inches of oil. my suggestion is to heat your oil at around 375° (medium high) heat, so that the exterior is really crispy, even if it means the inside is not cooked all the way. once your chicken has been removed from the egg mixture and heavily coated with corn starch, add to the vegetable oil, stirring frequently. when the coating is golden brown and crispy, remove from the oil and drain on a napkin.
add all corn starch fried chicken to a large oven safe dish and pour in the sauce mixture you have made prior. looks weird? that's a good sign, roll with it. Place your chicken in the oven and cook for about 35-40 minutes, stirring every 15 minutes. right around the 37 minute mark, the sauce is just at the perfect texture and the chicken is extremely tender and juicy on the inside, with a wonderfully delicious exterior.