Jun 9, 2013

Orange Chicken

Orange Chicken

As I mentioned in this post about Asian take-out style spare ribs, orange chicken is my 9 year old grandson's third favorite food, and so, of course, I had to make it for him. I adore this boy.

One of the manifestations of my adoration is the ratio of apps on my iPad that are for him vs the number of apps for me. I think it's about 70:1. Nothing wrong with that, right?

Orange Chicken

One Christmas, his mom gave him $20 to spend at his school's PTA gift buying event. He spent $19 on a necklace for me...... Sigh..... I still wear that necklace as often as I can, and I get compliments every time!  And every time he sees me wearing it, I can tell it makes him so happy.

When he says he loves orange chicken, I need to make it for him.

Orange Chicken

Orange Chicken


1 T soy sauce
1 T dry sherry
2 large egg whites


1 pound boneless skinless chicken thighs
1 1/2 C cornstarch 


1/3 C orange juice
1/4 C chicken stock
1 T apple cider vinegar
1 1/2 T soy sauce
1 tsp sesame oil
2 T brown sugar
1 tsp orange zest
1/4 tsp cayenne pepper

Sauce Preparation

1 tsp oil for sauteeing
1 garlic clove, minced
1 tsp cornstarch dissolved in 1 T water
salt to taste

Chicken Preparation

3 C peanut or vegetable oil


  1. Marinade the chicken in the combined soy sauce, sherry, and egg whites for about 10-20 minutes at room temperature. 
  2. Mix the sauce ingredients in a bowl and set aside.
  3. Saute the garlic in 1 tsp of oil in a saucepan for about a minute, add the above sauce, and bring it to a boil. Reduce the heat to low and simmer for about 15 minutes. Add the cornstarch/water mixture and stir until the sauce thickens. Add the salt, remove from the heat, and cover to keep warm.
  4. In a large bowl, toss the marinaded chicken in the 1 1/2 C cornstarch to coat. Separate the pieces of chicken and place them on a tray or baking sheet so they don't stick together. 
  5. In a wok or large sauce pan, heat the oil to 350 degrees F and fry the chicken in batches, 8 to 10 pieces at a time, for about 4 minutes. Remove each batch with a spider strainer or slotted spoon and drain on a paper towel lined plate. 
  6. Place the chicken pieces in a large heat proof bowl. 
  7. Reheat the sauce, pour it over the chicken pieces, and toss to coat. 
  8. Serve with steamed rice.


  1. This looks so so good.
    Would you be willing to stop by this week's Wonderful Wednesday Blog Hop to add it as a link (add as many as you'd like)...That would be so great!
    Hop goes live at 7pm Tuesday EDT.
    Ducks ‘n a Row

    1. Thanks Sinea, I stopped by and added a dessert. =)

  2. Looks great! Way better than takeout.


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