Mouthwatering Orange Chicken Recipe: Better Than Takeout!
I definitely have fond memories of Chinese takeout as a kid. I think I would get even more excited about it than when my mom would order pizza. Now, I’d rather make dishes like orange chicken myself so that I can use good quality ingredients. Not only do I feel better after eating it, but it tastes amazing - way better than I remember! With our online meat delivery service, it’s easy to get the best quality chicken and more. Orange chicken is simple to make and has tons of flavor thanks to fresh orange juice and zest. This is the perfect weeknight dinner for when you want something comforting and satisfying. Everyone loves it - kids and adults included.
create restaurant quality meals from the comfort of your own kitchen.
You can also make this dish without frying the chicken if you prefer. I like to adjust the breading a little bit if I’m baking them so they turn out nice and crispy. Coat the chicken bites in flour, then egg, and then in a bowl of panko breadcrumbs. Bake the chicken at 400 degrees for 20 minutes, or until cooked all the way through. Make the sauce while the chicken is baking, then toss together when they come out of the oven. But if you’re in the mood to indulge a bit, I definitely recommend trying out the fried version - it’s definitely the most reminiscent of the Chinese takeout classic. With premium meat delivery straight to your doorstep, it’s never been easier to recreate your favorite dishes from all around the world.
For the chicken:
- 2lbs boneless skinless chicken breast.
- 3 free range chicken or duck eggs
- ⅓ cup organic cornstarch
- ⅓ cup flour
- Beef or bison tallow for frying
For the sauce:
- 1 cup organic orange juice (fresh squeezed if possible)
- ½ cup coconut sugar
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos or soy sauce
- ½ teaspoon ground ginger
- 3 cloves of garlic, minced
- ½ teaspoon red chili pepper flakes
- Zest of one orange (organic if possible)
- 1 tablespoon cornstarch
- Start by making the orange sauce. Add all ingredients except for the cornstarch and orange zest to a pot. Whisk together and cook over medium heat for 3-4 minutes.
- In a bowl, whisk the tablespoon of cornstarch together with two tablespoons of water. Add the resulting paste into the sauce and whisk to combine. Cook the sauce for about five more minutes, or until the sauce starts to thicken up to your liking. Take the sauce off the heat, mix in the orange zest and set aside while you cook the chicken.
- Cut the chicken breasts into bite-sized chunks. Whisk the three eggs in a bowl and set aside.
- Whisk together the flour, cornstarch and a generous pinch of sea salt in a baking dish or shallow bowl.
- Coat the chunks of chicken breast in the egg mixture, then dredge in the flour mixture. Gently shake off excess coating and set aside on a plate.
- Heat 2-3 inches of bison tallow (or other high heat cooking oil) in a large dutch oven or thick bottomed pot over medium-high heat. Use a thermometer to heat the oil to 350 degrees Fahrenheit.
- Fry the chicken, working in batches so that you don’t overcrowd the pot. Use tongs to turn them several times while cooking. Cook for about 3 minutes or until the chicken turns a nice golden brown color. Set the cooked chicken aside on a plate lined with paper towels to absorb excess oil. Continue until all of the chicken is fried.
- Add the cooked chicken into a bowl with the orange sauce. Toss to combine. If desired, garnish with chopped green onions. Serve over white rice and enjoy!