Asian Orange Chicken
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
59
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Water2 tbsps
Orange Juice1 cup
Lemon Juice1 cup
Rice Vinegar2.5 tbsps
Soy Sauce1 tbsp
Orange Zest (grated)1 cup
Brown Sugar (packed)1 tsp
Garlic (minced)2 tbsps
Green Onion (chopped)1 tsp
Red Pepper Flake3 tbsps
Cornstarch1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Pepper3 tbsps
Olive OilDirections:
1
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat
2
Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes
3
Bring to a boil
4
Remove from heat, and cool 10 to 15 minutes
5
Place the chicken pieces into a resealable plastic bag
6
When contents of saucepan have cooled, pour 1 cup of sauce into bag
7
Reserve the remaining sauce
8
Seal the bag, and refrigerate at least 2 hours
9
In another resealable plastic bag, mix the flour, salt, and pepper
10
Add the marinated chicken pieces, seal the bag, and shake to coat
11
Heat the olive oil in a large skillet over medium heat
12
Place chicken into the skillet, and brown on both sides
13
Drain on a plate lined with paper towels, and cover with aluminum foil
14
Wipe out the skillet, and add the sauce
15
Bring to a boil over medium-high heat
16
Mix together the cornstarch and 2 tablespoons water; stir into the sauce
17
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally