Chinese Orange Peel Chicken is so much more flavorful then what most restaurants serve you might not go out for Chinese food again.
It's no secret that Orange Peel Chicken is one of my all time favorite things but it's horribly hard to find a well made Orange Peel Chicken that's crunchy and full of flavor.
Our favorite Chinese food restaurant changed owners awhile back and I haven't been able to find an Orange Peel Chicken that compares.
Panda Express was the closest but still wasn't as good.
After trying out all the local Chinese food restaurants we decided to perfect it at home.
It was very similar to what our favorite restaurant had made but even better!
The only bad thing was we had no leftovers to devour the next day.
Next time I'll have to add an extra chicken breast and hide the leftovers from Colt.
Peel off the zest of 2 oranges using a vegetable peeler being careful not to remove the white pith.
Orange zest should be about the size of 1" squares.
In a medium sized bowl combine juice from orange and chicken broth.
Add brown sugar and rice vinegar.
Stir in soy sauce.
Add Chili Garlic Paste and stir until well combined.
Take 2/3 of your orange juice marinade mixture and add it to your cubed chicken breast. Cover and refrigerate for 20 minutes or until ready to use. Set remaining orange juice mixture aside.
Beat 2 eggs until well blended.
When your ready to fry the chicken add as many pieces of chicken that you can fry in a single layer to pan.
Coat chicken in corn starch.
Heat cooking oil (I like coconut oil) over medium to medium-high heat until hot, adjust heat so oil isn't smoking.
Fry chicken in small batches until brown and then flip chicken over. Brown both sides and cook until chicken is no longer pink in the center.
Drain grease from chicken and store in 180 degree oven on a cookie sheet.
Repeat with remaining chicken until all chicken is cooked through.
Drain oil from pan and add 1 tablespoon oil and zest from orange, cook until orange zest becomes light brown and crispy. Add fresh garlic and ginger and cook until garlic is softened.
I find frying the orange zest and garlic gives a different flavor to the sauce then cooking everything together.
Add remaining orange mixture, bring to a simmer.
Stir together 2 tablespoons cornstarch and water, slowly stir into simmering orange mixture.
Stir until thickened.
Add fried chicken and stir until coated and heated through.
Once done serve with rice, fried rice or chowmein noodles and a steamed veggie.
I'm totally smitten and content other then the urge to make this again tonight for dinner!
If your lucky enough to have leftovers make sure to hide them well or someone else will devour them!
Chinese Orange Peel Chicken
Chinese Orange Peel Chicken recipe so tasty and full of flavor.Prep time: PT15M
Cook time: PT25M
Total time: PT40M
Yield: 5 Servings
- 2 whole Oranges Zest Removed Using A Vegetable Peeler In 1" Pieces
- 1 cup Juice From Oranges
- 3/4 cup Chicken Broth (Gluten Free)
- 2/3 cup Brown Sugar
- 1/3 cup Rice Vinegar
- 1/4 cup Tamari Soy Sauce (Gluten Free)
- 1 tablespoon Chili Garlic Paste (Gluten Free)
- 4 whole Boneless Skinless Chicken Breast, Cut Into 1 1/4" Cubes
- 2 whole Eggs, Beaten Well
- 1 1/2 cups Cornstarch (Gluten Free)
- 2 teaspoons Fresh Ginger, Grated
- 4 cloves Garlic, Minced
- 2 tablespoons Cornstarch (Gluten Free)
- 3 tablespoons Water
- Cooking Oil For Frying (I like coconut oil.)
- For orange sauce: In a medium sized bowl combine orange juice, chicken broth, brown sugar, rice vinegar, soy sauce and chili garlic paste. Mix until sugar is dissolved and well combined.
- In a small bowl or ziploc bag add chicken and pour 2/3 cup orange sauce over the top. Cover, refrigerate and marinate 20 minutes or until ready to use.
- In a large heavy duty pan heat about 1 1/2" of oil until hot but not smoking.
- Dip marinated chicken into beaten eggs and then cornstarch.
- Fry chicken in a single layer in pan, working in about 3 batches. Cook until chicken is brown, flip chicken over and brown other side. Cook until chicken is no longer pink in the center.
- Keep chicken warm in 180 degree oven on a cookie sheet while frying the remaining chicken.
- Repeat with remaining chicken.
- Drain oil from pan and add an additional 1 tablespoon oil. Heat oil over medium-high heat and add orange zest. Saute orange zest until it starts to brown and is fragrant. Add ginger and garlic, cook until garlic is softened and fragrant.
- Add remaining orange sauce to pan and bring to a simmer.
- In a small bowl whisk together the remaining 2 tablespoons cornstarch and 3 tablespoons water until smooth and lump free.
- Stir cornstarch mixture into simmering orange sauce. Cook until thickened.
- Add chicken and stir until coated and heated through.