"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Orange Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Orange Chicken, by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds boneless skinless chicken thighs
1 egg
1/2 cup cornstarch
1/4 tsp. white pepper
1/4 cup flour
1 1/2 tsp. Kosher salt
1 Tbl. canola oil
Oil for deep frying

Sauce:
1 Tbl. minced garlic
1 Tbl. minced ginger
1/4 cup chopped green onions (reserve 1 Tbl. for garnish)
1/2 tsp. hot red pepper flakes
1 cup fresh broccoli florets
1 Tbl. mirin or sake
1/2 tsp. sesame oil
1/4 cup water
1 Tbl. cornstarch
1 1/2 Tbl. cornstarch
1 1/2 Tbl. soy sauce
1 1/2 Tbl. rice wine vinegar
5 Tbl. sugar
zest of 1 orange

Directions:
Directions:
Cut chicken thighs into bite-sized pieces and place in a bowl.
Mix the 1/2 cup cornstarch, flour, salt and pepper.
Beat the egg in a small bowl with the 1 tablespoon of oil.
Mix in the cornstarch mixture.
Add the cornstarch/egg mixture to the chicken in the bowl.
Coat well.
Heat enough oil to deep fry in a large, deep wok or skillet.
Heat oil to 375.
Fry the chicken in batches so there is plenty of room around the chicken.
Use 6- 8 pieces at a time. Fry on each side 5-7 minutes or until crisp and beginning to brown.
Drain with a slotted spoon and place on a paper towel-lined plate.
Repeat until all the chicken is cooked.
Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl.
Set aside.
Remove the oil from the wok and wipe out.
Heat over high heat for about 10 seconds and add the other 1 tablespoon of oil.
Add the minced garlic and ginger and stir fry until very aromatic (about 15 seconds).
Add the broccoli and stir fry for another 15 seconds.
Stir in the sauce in the bowl and add it to the wok.
Bring the sauce to a boil.
Add the mirin/saki and the sesame oil.
MIx the /4 cup water and 1 Tbl. cornstarch and add to the boing sauce, stirring constantly until sauce is thickened and bubbling.
Add the cooked chicken coating well with sauce.
Serve immediately over rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Make sure you cook rice ahead of time.
Fried rice is really good with this dish.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!