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Orange Chicken – Way Better Than Restaurant Quality

There are three ways to enjoy Orange Chicken – Way Better Than Restaurant Quality
(1) Order it from your favorite Chinese restaurant (knowing it’s probably pumped full of MSG)
(2) Buy one of the bagged meals that you pop in a pan and warm up (not being able to pronounce all the ingredients or preservatives in the product)


2 pounds of chicken breast (try to use organic) cut into bite-sized chunks
1/3 cup flour *
1/3 cup cornstarch * (make sure it’s NON-GMO)
3 whisked eggs  *
Vegetable oil for frying *

1 cup Orange Juice (pulp or no pulp) *
1/2 cup Sugar *
2 tablespoons Tamari sauce *
2 tablespoons Rice Vinegar *
1/4 teaspoon Ground Ginger *
1/2 teaspoon Crushed Red Pepper or Red Chili Flakes
1/4 teaspoon Garlic Powder *
1 tablespoon cornstarch *

*Use Organic whenever possible

In a medium pot add the orange juice, sugar, rice vinegar, soy sauce or tamari, garlic powder, ginger and red chili flakes. Heat for three minutes but do not boil. In a small bowl whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add this paste to the orange sauce and whisk together cooking for another five minutes until  the orange sauce thickens. Remove from heat and set it aside. Dip chicken pieces in the eggs then dip into the flour mixture. Using tongs, place the floured chicken on a separate plate while you work.  Place the cooking oil in a heavy-bottomed pot and heat it up to 350°. Working in small batches, cook the chicken several pieces at a time for 4 to 5 minutes until GBD. (Golden Brown and Delicious) Don’t crowd the pieces of chicken in the cooking oil, it will slow down the cooking process!  When done, carefully remove chicken from oil and place on a paper towel to dry. When all the chicken is cooked, toss with the orange sauce and serve with organic jasmine rice.

You’ll be thrilled with the results and since you made it yourself, you’ll know what’s in every bite.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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