"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sticky Orange Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sticky Orange Chicken, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs, beaten
1/2 c. plus 1 T. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts (or theighs), cut into 1" pieces
canola oil
2 cloves, garlic, minced
1/2 t. freshly minced ginger
1/2 t. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 T. low-sodium soy sauce
1 T. apple cider vinegar
2 T. sweet chili sauce
2 T. hoisin sauce
1 T. brown sugar
juice of 1/2 lemon
2 green onions, thinly sliced
cooked white rice, for serving

Directions:
Directions:
1) Set up dredging station: In one bowl, add eggs; in a second bowl, mix together 1/2 c. cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any exess.

2) In a large, deep skillet over medium-high heat, heat 1/4" oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate or cookie sheet.

3) In a medium bowl, whisk together orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar and lemon juice. In a saucepan over medium heat, heat 1 T. oil. Add garlic, ginger and red pepper flakes and cook for 2 minutes. Whisk in the soy sauce mixture and bring to a boil.

4) Meanwhile, in a small bowl, whisk together remaining tablespoon of cornstarch with 2 T. water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.

5) Toss chicken with sauce. Put on serving plate and sprinkle with green onions. Serve over rice or as an appetizer or a side dish to another Thai entree.

Number Of Servings:
Number Of Servings:
4

 

 

 

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 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

4W  

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 1,500,000 in our family cookbooks!