We love Chinese and Asian-inspired food around these parts but it is so hard to find a good place to get it. I’ve had to do a little experimenting to satisfy our cravings.
This recipe for Orange Chicken is a definite winner. We like ours spicy but you can easily adjust the heat level according to your taste preference. Serve it up with some steamed rice (I used instant rice, shhhh – don’t tell) and you may never go out for Chinese again.
- 3 Large Chicken Breasts – about 1 1/2 pounds, cut into bite sized chunks
- 1/2 Cup Flour
- 1/2 Cup Cornstarch
- 1/2 Cup Brown Sugar (light or dark is fine)
- 1 Cup Orange Juice
- 2 Tablespoons Sriracha
- 1 Clove of Garlic, finely minced
- 2 tsp Fresh Ginger, finely minced or grated
- 2 tsp Red Chili Flakes
- 1/2 Cup Scallions, finely chopped
- Splash of Soy Sauce
- 1/2 Cup of Oil for frying, I prefer coconut oil
- In a large bowl with lid mix together cornstarch and flour.
- Add the chicken chunks, cover and shake to coat all the pieces.
- Heat oil in large skillet and add the chicken when the oil is ready. Test for readiness by looking for bubbles when a wooden spoon is put in the oil. Be careful not to crowd the pan with the chicken. You may need to cook in batches.
- When chicken pieces are golden brown remove them from oil and allow to drain on a paper-towel lined plate. Repeat until all the chicken is cooked. Set aside.
- Add the garlic to a wok or large skillet with a small amount of oil. Brown the garlic slightly over low heat. Do not burn.
- Add the ginger and chili flakes cook for about one minute, stirring constantly to prevent burning.
- Add the orange juice and sriracha, stir to mix it all together.
- Add the brown sugar and mix. Cook on medium heat for about 5 minutes, allowing sauce to reduce and thicken.
- Add a splash of soy sauce.
- When sauce has thickened, add the chicken pieces and toss to coat, let it all simmer together for a few minutes.
- Remove from heat and add the scallions.
- Serve over steamed white rice.