How To Make Orange Chicken

Orange chicken is a popular menu item at Asian restaurants, but all that MSG isn’t good for your family’s health and getting take out frequently can be hard on your budget. Learn how to make your family’s favorite orange chicken at home, so you can have a dining out experience whenever you want. To make orange chicken, you can go the healthy route and bake chicken pieces or you can batter and fry the cubed chicken to make it taste more like what you would get from a restaurant. You can make the orange sauce at home or buy a bottle from your grocery store. The ease of buying it from the store is undeniable, but the sauce is not difficult to make and you will be able to boast that you made the dish completely from scratch. Cover the warm chicken with your sauce and garnish with a few green onions. This will quickly become a new family favorite. In this video, Chef Mark gives an online cooking lesson on how to make orange chicken that will taste better than your favorite take out spot’s. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Orange Chicken Recipe:

1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoon soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken Ingredients:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes
2.Place the chicken pieces into a reseal able plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours
3.In another reseal able plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil
5.Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally

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