Brookshire's Orange Sesame Chicken Adapted

"In perusing this month's issue (April 2013) of Brookshire's Grocery Store's Celebrate Cooking, I was pleased to discover a recipe for Orange Sesame Chicken. I have adapted it to my taste (adding in chile flake, adding in fried orange peel, changing the white sugar for brown, changing the apple cider vinegar for rice wine vinegar, and removing the sesame seeds) to make a close approximation of Chinese restaurant Orange Chicken, my go-to dish. It is a lot of work, but it's worth it. I also used mostly boneless, skinless chicken thighs. (The recipe calls for breast meat.)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
13
Yields:
1 big skillet full
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a medium bowl, combine 2 cups orange juice, 1 tablespoon soy sauce, and sesame oil. Add chicken and marinate 15-20 minutes. (I actually let mine marinate for longer, closer to an hour.).
  • In a small saucepan, add remaining orange juice, remaining soy sauce, sugar, chicken broth, garlic, vinegar, and chile flake. Simmer until liquid is reduced about three-fourths (The recipe calls for 15 minutes, but it took A LOT longer for me).
  • While that is reducing, peel the orange using a vegetable peeler, being sure not to peel off any of the bitter pith. Slice the strips into narrower strips (about 1/4 wide and no longer than 1 1/2 inches). Heat one cup of oil in a deep pan or wok until it begins to smoke. Add in the strips and fry until the edges begin to brown. Remove IMMEDIATELY to prevent burning. Store on a paper towel-lined saucer.
  • Mix one tablespoon cornstarch with 2 tablespoons cold water. Add the mixture to the sauce. Heat until sauce thickens and add in salt.
  • Return the oil to the heat and add 1 cup more oil if needed. Drain chicken and toss in one cup of cornstarch. Shake off excess and fry in several batches 4-5 minutes or until cooked through and browned. Drain chicken on paper towels.
  • In a medium bowl dump chicken and orange peel. Pour heated sauce over and mix well to cover. The chicken in sauce may be kept warm in a 200 degree oven to wait for side dishes and rice to be ready, if need be. I've found it improves the coating if this is done. Serve over rice.
  • *The rest of the orange may be "supremed" and served as another side dish with the chicken and rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I teach middle school ELA in a public school here. I like to cook sauces mostly. I have just begun to cook OAMC and make-ahead since acquiring a chest deep freeze. I love looking at all of the posted recipes on here! My day begins with checking out the previous day's new recipes add-ons, the chef of the day, and the most recent forum postings for OAMC. My pet peeves are Curry Chicken from a local restaurant (which seems to go with the more curry powder is more theory) and people who don't like flavorful foods. Update (5 months late, but sue me):&nbsp; I am the proud mama of a beautiful red-haired boy as of April 26, 2010.&nbsp; Already, his favorite foods are:&nbsp; bananas, carrots, pumpkin, applesauce, and roasted pears.&nbsp; He doesn't like potatoes; I know, go figure.</p> <p><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes