Orange Chicken Made From Scratch!!!!
My husband and kids are super picky. So much so that even though my diet calls for a lot of turkey, chicken, and fish, they complain. All. The. Time. Today, though, the kids requested orange chicken. So I made an orange chicken dinner with sauce made from fresh oranges and breading done by hand! They were absolutely impressed, and it's been requested to be on our normal rotation. Below is the recipe used for a family 5:
Ingredients
Chicken:
3-4 pounds Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1 cup Flour
Salt
Oil for frying
Orange Chicken Sauce:
2 cup Orange Juice
1 cup Sugar
2 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
1/4 teaspoon Ginger
1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
1/2 teaspoon Red Chili Flakes
2 Tablespoon Cornstarch and 4 Tablespoons of water
To make orange sauce:
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 2 Tablespoon of cornstarch with 4 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. Serve with brown long grain rice.
#orange chicken #chickenoverrice #lemon8recipes🍋 #pickyeaterapproved
Making orange chicken from scratch is such a rewarding experience. I’ve found that using fresh orange juice and zest really elevates the flavor compared to bottled sauces. Adding a touch of red chili flakes gives a subtle spicy kick that balances the sweetness beautifully. One tip I’ve learned while frying the chicken is to keep the oil temperature steady around 350°F. This ensures the chicken pieces remain crispy without absorbing too much oil. It’s helpful to fry in small batches and let the oil come back up to temperature between batches. For the breading, mixing cornstarch with flour creates an extra-crispy coating that holds the sauce well without getting soggy quickly. I like to toss the chicken right after frying into the warm sauce for a nice glaze. Pairing orange chicken with brown long grain rice adds a healthy touch and complements the dish nicely. Sometimes, I also add steamed broccoli or snap peas on the side for added color and nutrients. If you have picky eaters like my family, this recipe is a great way to introduce more homemade meals. The freshness of the sauce and crispy chicken tend to win them over every time. Plus, it’s easy to prepare ahead and reheat, making it perfect for busy weeknights. Give this recipe a try and adjust the sweetness or spice to your family’s preference. It’s a versatile, crowd-pleasing dish that brings a restaurant favorite right to your dinner table.
