Good afternoon and happy Friday everyone! Who’s ready for Chinese food? (beside’s Zach…he’s always ready for Chinese…ha!)
Next to General Tso’s Chicken, I’d have to say that Orange Chicken is my absolute favorite thing to order from any Chinese place. So, I figured I’d try my hand at making some at home! I relied very heavily on this recipe from Pioneer Woman’s website, but made a couple of small changes here and there. And then on the side I made my own yummy fried rice.
While she fries her chicken to get that yummy crispy coating, I used the same method I used on my General Tso’s Chicken. This cuts out having to deal with hot oil (and makes it a tiny bit healthier).
For the Chicken –
- 4 chicken breasts, cut into small pieces
- 4 Eggs
- Panko (you can use bread crumbs if you want, like I did with the General Tso’s)
For the Sauce –
- 1/2 cup Orange Juice
- 2 Tablespoons Orange Marmalade
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon White Vinegar
- 1/4 Teaspoon Sesame Oil
- Dash of Salt
- Crushed Red Pepper, to taste
- 1 Clove Garlic, minced
- 2 Teaspoons minced Ginger
- 2 Teaspoons plain Gelatin
- Green Onions, sliced
For the Rice –
- 2 Eggs
- 1 Clove Garlic, minced
- 1 Day old Rice
- Soy Sauce
- White Vinegar
- Ground black Pepper, to taste
- Frozen peas & carrots
…whew! Now that we’ve got all of those down…let’s get started!
- Preheat your oven to 450
- Coat the chicken in flour, dip into the egg, then coat in the panko. Place pieces onto baking sheet and bake for 15-20 minutes and set aside
- Put the orange juice, marmalade, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.
- Stir in the gelatin, let simmer until thick and rice is done cooking
- In a separate skillet (or wok if you have one), cook the garlic until fragrant, then add eggs.
- Once eggs are done, add in the rice & slowly add soy sauce, vinegar, pepper, peas and carrots until everything is combined and the soy sauce has gone through all the rice (making it brown).
- Toss the pre-baked chicken in the sauce, serve immediately with a side of fried rice. Garnish with green onions.
This was by far the most in-depth thing I’ve cooked so far for you guys, and I’m quite pleased with how it turned out!
Note: I used gelatin in my version because after going to the store and starting the sauce, I realized that I didn’t get any cornstarch like recommended in Pioneer Woman’s recipe to thicken the sauce. So instead I tossed in a couple of teaspoons of the gelatin to help it thicken up and had to boil it down for a few extra minutes while the rice cooked. However, it worked out well for me because it covered all of the chicken really well, and stuck to it like glue. And, the leftovers were still coated in it the next day!
I would definitely recommend popping over to the Pioneer Woman’s page to get the full and original recipe! Hope everyone has a wonderful weekend! ❤