Orange Chicken

Name: Orange Chicken
Total time: 50 min
Yield: 8 servings
Ingredients: 6 tablespoons orange juice; 1/2 cup sugar; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1/2 cup oyster sauce; 6 tablespoons white distilled vinegar; 1 1/2 tablespoons smoked paprika; 1 drop red food coloring optional; 1 1/2 tablespoons garlic cloves chopped, fresh; 2 tablespoons fresh ginger minced; 1 tablespoon cornstarch mixed with 1 Tbsp. water; 1 tablespoon water for sauce; 1 1/2 quarts vegetable oil; 2 pounds boneless skinless chicken thighs trimmed of fat, cut into 2-inch pieces, patted dry; 1 1/2 cups tempura batter mix for tempura batter; buy at Asian markets and online; or use equal parts all-purpose flour and cornstarch; 1 cup cold water for tempura batter; 1 cup tempura batter mix for dredging; buy at Asian markets and online; or use equal parts all-purpose flour and cornstarch; 1 cup scallions 2-inch slice, reserve some for serving; steamed rice for serving

CHEF JET TILA(8)

Peters: "turned out great, we all enjoyed it" Read More

19Ingredients

50Minutes

570Calories

Read Directions

Description

Once you try this classic Chinese takeout dish at home, you'll never go back. Along the way, Jet teaches you principles of Asian sauces, making tempura batter, and deep frying safely at home.

Ingredients

US|METRIC

SERVINGS:

6 tablespoons orange juice

1/2 cup sugar

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1/2 cup oyster sauce

6 tablespoons white distilled vinegar

1 1/2 tablespoons smoked paprika

1 drop red food coloring (optional)

1 1/2 tablespoons garlic cloves (chopped, fresh)

2 tablespoons fresh ginger (minced)

1 tablespoon cornstarch (mixed with 1 Tbsp. water)

1 tablespoon water (for sauce)

1 1/2 quarts vegetable oil

2 pounds boneless skinless chicken thighs (trimmed of fat, cut into 2-inch pieces, patted dry)

1 1/2 cups tempura batter mix (for tempura batter; buy at Asian markets and online; or use equal parts all-purpose flour and cornstarch)

1 cup cold water (for tempura batter)

1 cup tempura batter mix (for dredging; buy at Asian markets and online; or use equal parts all-purpose flour and cornstarch)

1 cup scallions (2-inch slice, reserve some for serving)

steamed rice (for serving)

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NutritionView More

570Calories

Sodium59% DV1420mg

Fat35% DV23g

Protein39% DV20g

Carbs56% DV168g

Fiber8% DV2g

Calories570Calories from Fat210

% DAILY VALUE

Total Fat23g35%

Saturated Fat4g20%

Trans Fat5g

Cholesterol60mg20%

Sodium1420mg59%

Potassium410mg12%

Protein20g39%

Calories from Fat210

% DAILY VALUE

Total Carbohydrate168g56%

Dietary Fiber2g8%

Sugars15g30%

Vitamin A6%

Vitamin C10%

Calcium4%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(8)

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Peters 5 months ago

turned out great, we all enjoyed it

Clairojet 5 months ago

Fantastique. Easy and very good. Thank’s

Edison 6 months ago

Easy to make and turned out great!

Hdhdjd 8 months ago

Really easy with Jet leading you through the directions. I wish i added a bit more orange to it. I think i will zest the orange next time around.

Evangeline DeGraaf 9 months ago

Amazing! I didn’t think I could make it better than the restaurants, but I did! Such a great recipe! I loved the step by step, it really gave me confidence all alone the way.

Dudley Bourgeois 10 months ago

everything came out perfect, but when i put the sauce in the hot pan at the end, i almost burned it. it still tasted great.

Andrew S. 10 months ago

Wow!!! I think it could be better. I might have screwed up and over cooked the sauce. Had a little bitterness. Need to figure out how to make it more orange color. Over all i thought it was a good recipe. The wife and 2 children loved it.

Mahmood Abuidrees a year ago

nice crunchy n tasty

Orange Chicken

Description

Ingredients

NutritionView More

Reviews(8)

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