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Orange Chicken

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“This is a great recipe but takes a little time to make.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 300. Cover a shallow pan with aluminum foil and have it next to the skillet while you cook the chicken.
  2. Combine all the ingredients for the marinade and add the sliced chicken. Cover and refrigerate for at least 30 minutes. You can leave the chicken in overnight if you wish.
  3. In a large skillet, heat 2 inches of peanut oil over medium heat. Remove the chicken from the marinade and discard half of the liquid and all solids from the marinade. Add the water, cornstarch and flour to remaining marinade liquid and mix well. This should form a batter for the chicken. Coat the chicken pieces well while the oil heats.
  4. In a small bowl combine orange juice, honey, soy sauce, rice vinegar and set aside.
  5. When the oil is hot, lightly fry the chicken on both sides. Drain well on paper towels. Put the chicken on the aluminum covered pan and keep warm in the oven while you finish the rest of the chicken.
  6. After all the chicken has been fried and is in the oven, pour off all of the oil except for 1 tablespoon. Add 1 teaspoon of sesame oil and sauté the garlic, scallions, pepper flakes, ginger root & orange zest. Add the mixture from the small bowl and the 1 ½ cups of chicken broth. Heat to boiling and add the 2 Tablespoons of cornstarch & water to thicken.
  7. Remove the chicken from the oven, and serve it over rice and top with the orange sauce.

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