Orange Chicken is sure to be a hit at your dinner table.  The tender chicken is fried crisp and coated in a thick orange sauce.  There is no lack of flavor in this sweet and tangy dish.  It’s one of my favorite Asian dishes and will make you forget about takeout.

The recipe can be found here.

Start by cubing the chicken into small pieces.  Then add the chicken to the batter and toss to coat.  Let the chicken sit in the batter for about 10 minutes, then toss again.

Heat about 2 cups of peanut oil in a wok or skillet.  I prefer to use a wok because it’s easier to stir and contains a lot of oil splatter, but you will get very similar results with a skillet.  Add the chicken and fry until crispy, making sure the chicken is also cooked through.  Remove the chicken to drain while you make the sauce, keeping the chicken warm.

In a small bowl combine soy sauce, lemon juice, sugar, and salt.  Set aside.  Chop your scallions, ginger, and pepper.  Set aside.  Slice your orange and set aside.

Heat peanut oil over medium heat in a skillet or saucepan.  Once hot, add the scallions, ginger, and pepper.  Stir to coat the ingredients with oil.  Add the orange slices and cook for about 10-15 seconds.  Your kitchen will start to smell citrusy and amazing 🙂

Add the sauce mixture and stir.  Then add the chicken stock and bring to a boil.

Combine the cornstarch and water and add to the pan.   Allow the sauce to boil and thicken.  The cornstarch helps with this process.  Once thickened, add the chicken to the sauce and toss to coat.  I turn down the heat and let mine sit on the stove for a few minutes to make sure everything is heated through.

I like to serve this dish with Cilantro Lime Rice, but any side of rice will do.  Or eating the Orange Chicken by itself will work…. right out of the pan instead of using a plate…. because it’s just that good!  I doubt you will have any leftovers but if you do, please deliver to me 🙂

The recipe can be found here.

Happy Cooking!

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