Orange Chicken Recipe 陈皮鸡

orange chicken over riceOrange chicken is a dish originating from Hunan cuisine. It is similar to General Tso's chicken in appearance and in the way it is prepared. Orange chicken is battered chicken that is fried and then coated with a sweet, citrus flavored chili sauce.
orange chicken

1 1/2 cups water
1/4 cup lemon juice
2 tbsp orange juice
2 1/2 tbsp soy sauce
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 cup brown sugar
1 tbsp orange zest, grated
1 tspn fresh ginger, minced
3 cloves garlic, chopped
3-4 green onions, chopped
1/2 tspn red pepper flakes
3 tbsn corn starch
2 tbsp water
3-4 chicken breasts, cut into 1/2 inch pieces
1 cup all purpose flour
1/4 tspn salt
1/4 tspn pepper
extra virgin olive oil

  1. Pour 1 1/2 cups of water, lemon juice, orange juice, soy sauce, and rice vinegar into a saucepan on medium high heat. Add the orange zest, ginger, brown sugar, chopped onion, garlic, and red pepper flakes.
  2. Bring mixture to a boil. Remove from heat and let cool.
  3. Put 1/2 inch pieces of chicken into a resealable plastic container. Pour 1 cup of sauce (after it has cooled) into the container with the chicken. Refrigerate for at least 3 hours. Save the remaining sauce in a separate container.
  4. In a resealable plastic bag, mix the salt, pepper, and flour.
  5. Remove the pieces of chicken from the marinade and put them into the bag containing the flour mixture. Seal the bag and shake the chicken so that it is coated with the flour mixture.
  6. Heat some olive oil in a large skillet over medium heat. When the oil is hot, add some of the chicken to the skillet and cook it for about 4 minutes until golden brown. (You will probably need to cook about 3 batches this way in order to cook all of the chicken).
  7. After each batch has cooked, remove the chicken and place it on a plate covered with paper towels. Cover the plate with a piece of aluminum foil.
  8. After all of the chicken has been cooked, clean the skillet. Add the remaining sauce from step #3 to the skillet. Bring the sauce to a boil over medium high heat.
  9. Add 2 tablespoons of water with the cornstarch and slowly add this mixture to the sauce then reduce the heat to low.
  10. Add the chicken back to the sauce and stir so that all of the chicken is coated with sauce.
  11. Serve over rice with fresh orange slices.
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