Crispy Orange Chicken over Rice

I believe . . .

that if I only posted recipes that I really like,

 like 5 star

. . . There probably wouldn’t be any rice dishes!

 

 My better half . . . on the other end,

Loves rice!

If you like Panda Express Orange chicken, you will like this dish.

I actually like rice, but not with sauce on it.  It doesn’t really matter what kind of sauce that is, I still don’t care for it.  I do love Fried Rice & Ham and could eat that quite often.  Keep in mind, that my sweet husband is a Meat & potatoes kind of guy.  When I asked him to rate these recipes from a 1 to a 5, he gave each a 4 star rating.  I’m including two different recipes . . . each being as good as the other.

If I were to choose which one I prefer, it would have to be Recipe #2.  Why?  I like the sauce on that recipe a bit more, however . . . my husband likes the sauce on Recipe #1.  Go figure!  I prefer just to barely dip the Fried Chicken pieces in the sauce . . . and eliminate the rice completely! We also put this over Brown rice as well and then it’s a tad bit healthier for you.  I do realize that this fried dish . . . is not something you would eat every week. 

This post is really only part of a Orange Chicken Tutorial . . . since I ran out of time.

 You see . . . sometimes my hubbie is home at Six O’clock.  Sometimes he is home at 7 – O’clock,  8 – O’clock, or 9 – O’clock or later.  Today, he came home at 4:30! He was hungry, and didn’t really care to wait for me to take splendid photos…hee hee.

 If you have additional questions before you make this, just leave me a comment and I will answer it as promptly as I can.

Start by cutting up your Boneless, skinless Chicken Breasts or Tenders.

I like to use kitchen scissors to make 1″ pieces or so.

Once you have it all cut into pieces, cover with Saran Wrap and keep in the fridge,

While you prepare everything else.

The 1st thing you will want to do, is make your Orange Sauce – you decide which recipe you’ll use.

Set your sauce on a very low simmer, and move ahead.

 Next, you will prepare the egg mix, and the flour/cornstarch mixture.

This is the part that I SPEED through.

Besides . . . I would have totally mucked up my nice camera!

  Sorry.

Just roll the pieces in the egg wash, then roll around in the cornstarch/flour . . . until they are coated.

Set them on a plate, and heat your oil.  (2 to 3 cups of Crisco, Canola or Peanut Oil)

You can use a wok to do this, if you have one. 

 See . . . I have one, but I didn’t use it . 

 I love my BIG Fry Daddy!

Only fry about 10 pieces at a time.  Don’t overcrowd the wok, or whatever you like using to fry stuff.

 Once the pieces are golden brown, place them on a plate lined with paper towels.

This is the part where I do things slightly different than the recipe.

I place a cooling rack on a large cookie sheet, and place the chicken pieces on top of that rack.

This way . . . I can keep those pieces very crispy in the oven (about 300 degrees) until we are ready to eat!

If you don’t wait for your husband or friend or children . . . then you can do it the recipe way.

Make your rice.  It doesn’t take long.

We simply place the crispy pieces of chicken on top of a bed of rice.

He pours . . . LOTS . . . of Orange Sauce over the top.

I use about 1 teaspoon! 

Enjoy.

 #1.

Panda Express Orange Chicken Copycat

Ingredients

•  2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 eggs
• 1 1/2 teaspoons salt
• white pepper
• oil ( for frying)
• 1/2 cup cornstarch, plus
• 1/4 cup flour
• 1 tablespoon ginger root, minced or 1 tsp. of powdered ginger
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili peppers
• 1/4 cup green onions, chopped
• 1/2 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce

Orange Sauce for Stir Fry (I doubled this sauce recipe)

• 1  1/2 Tablespoons soy sauce
• 1  1/2 Tablespoons water
• 5 Tablespoons sugar (I used half white sugar and half Brown sugar)
• 1/4 cup Orange juice
• 1 Tablespoon Vinegar
• 1 heaping Tablespoon of Cornstarch
• 1/4 cup Cold water
• Directions:  Combine all ingredients except for the Cornstarch and the water.  Mix well. 
• Set aside, and follow directions below for adding the cornstarch/water to thicken the sauce.

Directions to coat chicken pieces:

1. Place chicken pieces on plate or in large bowl.
2. In a small bowl: Stir together the egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together in another bowl.
4. Coat each piece of chicken in the egg mixture, then roll generously in the cornstarch/flour mixture.
5. Set each prepared piece of chicken on a plate, and heat oil to fry.

 Directions (cont.)

1. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
2. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
3. (Do not overcook chicken).
4. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
5. Clean wok and heat 15 seconds over high heat.
6. Add 1 tablespoon oil.
7. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
8. Add and stir-fry crushed chiles and green onions.
9. Add Orange Sauce and bring to boil.
10. Stir cold water into remaining 1 tablespoon cornstarch until smooth and add to sauce in the wok.  Stir well.
11. Heat until sauce is thickned.
12. Stir in sesame oil and orange zest if desired.
13. Add crispy chicken to the sauce and stir quickly to coat.  Don’t let it sit too long, or it will lose it’s crispiness.
14. Serve over white or brown rice.

___________________________

 #2.

Orange Chicken Recipe

3 boneless skinless chicken breasts (1.5 lbs)
2 large green onions
peanut oil for frying

Sauce Ingredients:
1 ½ cups orange juice
¼ cup dark brown sugar
2 tbsp soy sauce
1 tbsp chili garlic sauce (find in the Asian section)
½ tsp ground ginger
2 tbsp cornstarch

Chicken Coating:
1 cup cornstarch
1 cup flour
2 eggs

Remove all of the fat from the chicken and then cut each breast into 1 inch pieces and set them aside.

Rinse the green onions under cold running water and dry them with paper towels. Cut off the white bases and about an inch from the top of the green stems and discard. Then cut the remaining onion stalks into tiny pieces and set them aside.

In a small bowl mix together all of the ingredients for the sauce except for the cornstarch. Stir thoroughly until most of the sugar has dissolved, and then set this mixture aside.

In a small cup, mix the cornstarch for the sauce with just a little water until it dissolves and set it aside. This will be the thickener for the sauce.

Set up a workstation to coat the chicken. Crack the eggs in a bowl and beat them well. Place the cornstarch and flour in separate shallow bowls, and have a clean plate nearby to place coated chicken on.

Coat the chicken by dipping each piece into the flour, then the egg, and then the cornstarch. Then place the coated piece on the plate and continue coating the chicken.

Once all of the chicken is coated, add 2 to 3 cups of peanut oil to the wok and heat it on high.

When the oil is hot, carefully add the chicken to the wok. Depending on your wok’s size, cook about 10 to 12 pieces at one time, making sure not to overcrowd the wok. Let the pieces cook for 5 to 6 minutes or until light brown.

Then remove them with a slotted spoon and place them on a plate lined with paper towels to drain. Continue cooking the remaining chicken in batches.

After all of the chicken is cooked, remove the oil and wipe out the wok.

Then add the sauce mixture, heat it on high, and bring it to a boil.

Once the sauce boils, add in the thickener (cornstarch mixture) and stir until the sauce becomes thick.

Then add the chicken and stir to coat each piece with the sauce.

When the chicken is thoroughly coated, add in the green onion and mix it in thoroughly.

Remove the wok from the heat and serve. This is delicious over steamed white rice. Makes about 3 servings.