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Chinese Orange Chicken

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Happy Chinese New Year!! This is the Year of the Dog, one of the 12 animal signs of the Chinese zodiac. People born in the year of the dog are loyal and honest, amiable and kind, cautious and prudent. Because of their strong sense of loyalty and sincerity, Dogs will do everything for the person who they think is most important. I made this amazingly delicious Chinese Orange Chicken to celebrate the new  year.

Impress your family with your mad skills and serve them Chinese Orange Chicken for dinner tonight! © COOKING WITH CURLS

I thought about making it Paleo, I even thought about making it in my Instant Pot, but at the last minute I decided to create a more traditional Chinese Orange Chicken instead.

Make your own Chinese Orange Chicken at home and skip the long lines at the take-out place! © COOKING WITH CURLS

It’s not that hard, and there really aren’t any complicated steps to warrant deviating from tradition. I did make it a bit healthier by skipping the flour based batter, and if you use gluten-free soy sauce this meal will be gluten-free!!

How to make Chicken Orange Chicken

Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine.

Chunks of chicken mixed with seasonings and sesame oil in a glass bowl

Set aside to marinate for 20 minutes.

Place .50 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan.

Dredge the chicken* in the cornstarch.

A glass bowl with chicken pieces dredged in cornstarch

and carefully drop into the hot oil in batches so you don’t overcrowd the chicken.

Chicken pieces frying in an oil filled wok

Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet.

A paper towel lined baking sheet with fried chicken pieces

Continue frying and draining the remaining chicken.

Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.

Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer.

Orange sauce added to a hot wok

Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.

Chinese Orange Chicken mixed in a wok with a wooden spoon

Ooops, I forgot the green onions!! LOL Serve with fried or steamed rice.

Chinese Orange Chicken © COOKING WITH CURLS

and chopsticks!!

Recipe Notes & Tips

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  • *I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.
  • I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! The recipe is written using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.
  • The hot oil is poured into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.
  • This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!
  • If you do not have a Wok, I have a OLD version of this one, you can use a deep frying pan or Dutch oven.

I first made Fried Rice for the Year of the Horse {my dad}.

Fried Rice | cookingwithcurls.com

I made this Instant Pot Fried Rice a few weeks ago and I really like the way it turns out.

Skip the takeout and make this simple Instant Pot Fried Rice at home any night of the week! © COOKING WITH CURLS

Afraid to make Steamed Rice? Well don’t be, you will find step-by-step photos in this post.

Steamed Rice | cookingiwthcurls.com

Click here for even more Asian/Chinese Recipes! Asian food is a favorite in our house. I think it is my daughter’s absolute favorite food because I lived on it when I was pregnant with her! Speaking of Princess Cassi, she was born in the year of the dog….24 years ago!! Where does the time go??

Enjoy!!

Impress your family with your mad skills and serve them Chinese Orange Chicken for dinner tonight! © COOKING WITH CURLS

Chinese Orange Chicken

Impress your family with your made skills when you serve them Chinese Orange Chicken for dinner! 
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 260kcal
Author: Lisa Johnson

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken thighs cut into chunks
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • ½ cup cornstarch for dredging
  • 1 ½ cups canola, vegetable, or safflower oil for frying

For the Orange Sauce

  • ½ cup fresh orange juice
  • ½ cup chicken stock
  • 2 Tablespoons rice wine vinegar or substitute apple cider or white wine vinegar
  • 3 Tablespoons soy sauce
  • 4 Tablespoons brown sugar
  • ½ teaspoon grated, fresh ginger
  • 2 cloves fresh garlic minced
  • ½ teaspoon red chili flakes more or less depending on desired heat level
  • 3 Tablespoons cornstarch mixed with 2 Tablespoons water
  • 2 Tablespoons chopped green onions

Instructions

  • Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine. Set aside to marinate for 20 minutes.
  • Place 1/2 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan. 
  • Dredge the chicken* in the cornstarch and carefully drop into the hot oil in batches so you don’t overcrowd the chicken.
  • Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet. Continue frying and draining the remaining chicken.
  • Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.
  • Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer. 
  • Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.
  • Serve with fried or steamed rice.

Notes

  • *I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.
  • I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! I wrote the recipe using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.
  • I pour the hot oil into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.
  • This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!
  • If you do not have a Wok, I have a OLD version of this one, you can use a deep frying pan or Dutch oven.

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 650mg | Potassium: 346mg | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 1.2mg

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4 Comments

  1. HI LISA!!! How long (approx) do you fry the chicken pieces? I’m always afraid I’ll under-cook them. 🙁 This sounds sooooo delicious and I want to try it this week. 🙂

    xoxo
    -andi

    1. Hi Andi!! I cooked them for about 10 minutes, and pulled them once they started looking golden brown. I always cut one piece in half to double check, and then of course taste it to make sure I’m on the right track! LOL Let me know what you think after you try it. 🙂

      1. I forgot to tell you i made this a few days later and it was delicious!! I’m making your shrimp scampi pizza tonight. ???

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