After making Mongolian Beef, a few people were wanting a follow up to that on orange chicken. So, I decided to try it out and it came out great.

Let’s get into how I made it.

How to Make Orange Chicken

Prep

Gather ingredients/materials

  • Cutting board
  • Mixing bowl
  • Large ziplock bag
  • Deep non-stick skillet pan
  • Saucepan
  • Good knife
  • Grater
  • Stirring spoon (Le Creuset preferred)
  • 1 cup tomato sauce
  • 3 oz of orange juice
  • 3 oz of chicken stock
  • 1/4 cup of brown sugar
  • 2 teaspoons of sriracha
  • 1 tablespoon of soy sauce
  • 1 teaspoon of chili paste
  • 2 teaspoons of black pepper
  • 3 boneless and skinless chicken breasts
  • 2 teaspoons of garlic powder (garlic salt works as substitute)
  • 2 teaspoons of onion powder (can use minced onions)
  • 2 teaspoons of black pepper
  • 2 teaspoons of creole seasoning
  • 1 teaspoon of chili powder (optional)
  • 3/4 cup of all purpose flour
  • 2 tablespoons of corn starch
  • Canola oil
  • 1/4 cup of orange peels (zest, you get this by grating the orange)
  • 2 tablespoons of minced garlic
  • 1 small orange
  • Sesame seeds

Step #1

Make the sauce

  • In a small saucepan, add 1 cup of tomato sauce, 3 oz of orange juice and chicken stock, 1/4 cup of brown sugar, 2 teaspoons of sriracha, 1 tablespoon of soy sauce, 1 teaspoon of chili paste, and 2 teaspoons of black pepper.
  • Mix ingredients and incorporate evenly.
  • Cook on low-medium heat for about 20 minutes.

Step #2

Prepare chicken for cooking

  • On a cutting board, place out 3 boneless and skinless chicken breasts.
  • Using a sharp knife proceed to cut each piece into small chunks, resembling about the size of a chicken nugget.
  • Once cut, grab a large ziplock bag.
  • Proceed to transfer chicken to the bag and begin to add spices and flour.
  • Add 2 teaspoons of garlic powder, onion powder, black pepper, creole seasoning, 1 teaspoon of chili powder, 3/4 of a cup of all purpose flour, and 2 tablespoons of corn starch.
  • Once all the spices and flour has been added, shake the contents of the bag vigorously until everything gets evenly incorporated.
  • Transfer to a mixing bowl and set to the side.

Step #3

Cook the chicken

  • In a deep non-stick skillet pan, heat to medium with a small amount of canola oil.
  • Proceed to add chicken once pan has already been pre-heated in small batches (this allows each piece to cook evenly).
  • Cook on each side for 3 minutes, tossing after every few minutes.
  • Place batches to the side in your serving dish.
  • Proceed to clean the skillet pan and prepare for the next step.

Step #4

Add the glaze and serve!

  • After cleaning the skillet pan, heat to medium.
  • Add another small amount of canola oil, 1/4 cup of orange zest, and about 2 tablespoons of minced garlic.
  • Cook for about a minute, stirring around frequently.
  • Once oil has been flavored, proceed to add sauce from earlier and chicken into the skillet pan.
  • Cook for about 5-7 minutes on medium, stirring frequently.
  • Once mixture is done, transfer back to the serving dish you used earlier (be sure to clean it!).
  • Top with orange slices cut into eighths and sesame seeds.
  • Let sit for 10-15 minutes to cool.

Notes

That’s it for this recipe, pretty easy to do and very tasty. When I have time, I’ll probably share my favorite sandwich recipe at some point next weekend.