Best Orange Chicken Ever!

My Urban Kitchen

It is 9:35 p.m. and we have just finished a very late dinner.  I started at 7 p.m. and did not get it on the table until 9:10.  So, if you are in need of a quick meal, forget this recipe.  If not, go for it.  The sauce is what makes this incredible.  You won’t lose weight eating this dinner.

ORANGE SAUCE- adapted for those living overseas.  I am in Austria.

  • 1 ½ cups fresh squeezed orange juice – Only fresh will do.  If blood oranges are in season, they are superb, but your sauce will be darker.
  • 1/4 cup water
  • 2-3 tablespoons apple cider vinegar for those who do not have rice vinegar in their pantries.  If you have the rice vinegar use 1/3 cup.
  • 2 ½ tablespoons soy sauce
  • 1 grated zest of one whole orange
  • 1/2 cup packed brown sugar – I make my own using molasses and fine grained white sugar.  Or you can use “Wiener Vollzucker”
  • 1 to 1 1/2 teaspoons fresh ginger root, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons green onion, chopped (optional)  I usually do not have these on hand.  You can skip them if you wish or use regular onions finely minced and reduce the garlic to a large clove.
  • 1 teaspoon red pepper flakes – or less
  • 3 tablespoons cornstarch
  • 2 tablespoons water
You will need a large sauce pan. Combine the orange juice, vinegar, and soy sauce.  Blend over medium heat for a few minutes.  Stir in the brown sugar, orange zest, ginger, garlic, and red pepper flakes.  Bring this mixture to a boil.  Next, combine  3 heaping tablespoons of cornstarch with 1/4 cup of water and mix well.  Slowly add the cornstarch mixture to the sauce stirring as you pour until it thickens and sauce is bubbly.   You can put this aside until you have finished frying the chicken.
CHICKEN
  • 2 lbs or approximately 1 kilo  boneless skinless chicken breasts, cut into 2 inch cubes
  • 1 ½ cups corn starch or flour
  • 1 cup bread crumbs (Semmel Brosel)
  • 2 eggs, beaten with a dash of milk or mineral water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Sunflower oil (for frying)
Place the cornstarch or flour in a plastic bag add the salt and pepper and shake the bag to mix in the salt and pepper.  Place the eggs in a bowl and beat adding a dash of milk or mineral water.  Next, pour bread crumbs into another bowl.  Put about 4 to 5 pieces of chicken at a time into the bag of cornstarch (or flour) shake until chicken is covered.  Remove with a fork, dip into egg mixture and then dredge the pieces in the bread crumbs.
Heat pan with with the sunflower oil to approximately 375 F. or 190 C.  Fry the chicken in batches, do not crowd the pan.  Remove, drain on paper towels, then place in a warm oven 75 C. or 150 F.  on a platter  to keep warm.
Serve with rice and broccoli.
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