Chinese Orange Chicken Recipe

Name: Chinese Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Egg Whites; 1/4 cups Cornstarch; 1/2 teaspoons Salt; 2 teaspoons Sherry Or Rice Vinegar; 1/4 teaspoons Baking Powder; ⅛ teaspoons Baking Soda; 2 Chicken Breasts, Cut Into 1/2 Inch Cubes; Oil, For Frying; 1 teaspoon Vegetable Oil; 1 teaspoon Fresh Ginger, Minced; 1 teaspoon Garlic, Minced; 1- 1/2 cup Strong Chicken Broth; 2 Tablespoons Freshly Squeezed Orange Juice; 1 Tablespoon Orange Zest; 2- 1/2 Tablespoons Soy Sauce; 1/4 cups Freshly Squeezed Lemon Juice; ⅓ cups Rice Vinegar; 1/2 cups Granulated Sugar; 1/2 cups Brown Sugar; 2 Red Chiles, Broken In Pieces And Seeds Discarded (or 1/4 Teaspoon Red Chile Flakes); 3 Tablespoons Cornstarch; 2 Tablespoons Water; 1/2 teaspoons Sesame Oil; 1/4 cups Green Onions, Sliced; Fresh Orange Slices For Garnishing (optional)

Servings: persons

2 Egg Whites
1/4 cups Cornstarch
1/2 teaspoons Salt
2 teaspoons Sherry Or Rice Vinegar
1/4 teaspoons Baking Powder
⅛ teaspoons Baking Soda
2 Chicken Breasts, Cut Into 1/2 Inch Cubes
Oil, For Frying
1 teaspoon Vegetable Oil
1 teaspoon Fresh Ginger, Minced
1 teaspoon Garlic, Minced
1- 1/2 cup Strong Chicken Broth
2 Tablespoons Freshly Squeezed Orange Juice
1 Tablespoon Orange Zest
2- 1/2 Tablespoons Soy Sauce
1/4 cups Freshly Squeezed Lemon Juice
⅓ cups Rice Vinegar
1/2 cups Granulated Sugar
1/2 cups Brown Sugar
2 Red Chiles, Broken In Pieces And Seeds Discarded (or 1/4 Teaspoon Red Chile Flakes)
3 Tablespoons Cornstarch
2 Tablespoons Water
1/2 teaspoons Sesame Oil
1/4 cups Green Onions, Sliced
Fresh Orange Slices For Garnishing (optional)

1
For the chicken: Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine.
2
Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes.
3
If you prefer a thicker coating, remove the chicken pieces from the baggie and roll them in some extra cornstarch.
4
Heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil.
5
Fry until crispy golden brown on all sides.
6
Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
7
For the sauce: Heat vegetable oil over medium-high heat in a large saucepan or wok.
8
Saute the ginger and garlic for 30 seconds, then add all remaining ingredients, except for the green onions.
9
Bring the sauce to a boil.
10
Decrease the heat to low and simmer for 15 minutes, stirring occasionally.
11
Add the chicken pieces and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes.
12
Serve immediately with steamed rice and fresh orange slices.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 Egg Whites, 1/4 cups Cornstarch, 1/2 teaspoons Salt, 2 teaspoons Sherry Or Rice Vinegar, and more.

Yes, Chinese Orange Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Orange Chicken

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