What is the secret to a tasty chicken with the added flavors of Asia? I would have to say very little patience but a little bit of love. By love I mean adding just a few ingredients at a time after the chicken is fried.
The Orange Sauce
Before perusing the numerous Asian restaurants in my area I had never heard of orange chicken. I always thought of fruit as a dessert or a snack but after eating this scrumptious dish at my local restaurant I decided that chicken didn’t have to be a boring dish after all. So did my finicky son. The tip I would have to make concerning the preparation of this orange sauce over high heat is to have all of your ingredients at your fingertips so that the sauce does not burn. Due to a sensitive stomach I also only cook with no more than 1/8 teaspoon of chili flake. So, cooking this dish at home is well worth the effort.
Low Carb Orange Chicken
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Medium Bowl
- Large Skillet
- 2 Pounds Boneless, skinless chicken thighs Dark meat will stay moist when fried in oil.
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 1 Cup Cornstarch
- 3 Cups All Purpose Flour Rice flour can be substituted for all purpose flour for a gluten-free diet.
- 1 ½ Cups Water
- 2 Tablespoons Oil
- 6 Cups Oil for Frying
- 1 Tablespoon Oil
- ¼ Teaspoon Chili Flakes Omit if you are sensitive to spicy ingredients.
- 1 Tablespoon Minced Garlic
- ½ Teaspoon Minced Ginger
- ¼ Cup Sugar
- ¼ Cup Brown Sugar
- ¼ Cup Orange Juice
- ¼ Cup White Distilled Vinegar
- 2 Tablespoons Soy Sauce Gluten free soy sauce can be substituted for gluten free diet.
- 2 Tablespoons Water
- 2 Tablespoons Cornstarch
- 1 Teaspoon Sesame Oil
- Using the cutting board and a sharp knife, cut chicken into 1 inch cubes.
- Using a whisk, combine salt, white pepper, cornstarch, and flour in medium bowl.
- Add egg, water, and oil to dry ingredients and combine with the whisk.
- Heat the frying oil to 350°F in a large skillet.
- Add chicken cubes to batter and cook in oil for 5 to 6 minutes until brown.
- Remove cooked chicken to cooling rack or paper towel lined plate to absorb the residual oil.
Orange Sauce Coating
- Add the tablespoon of oil to the skillet over medium-high heat.
- Once the oil begins to heat up, add the red pepper flakes, ginger, and garlic, and stir the ingredients constantly for about 30 seconds.
- Stir sugar and brown sugar into the oil mixture to combine.
- After adding the orange juice to the pan, stir the mixture until the sugars dissolve.
- Slowly add in vinegar, soy sauce, cornstarch, and water and whisk all to combine.
- While stirring constantly cook the sauce until it thickens into a syrup.
- Add the fried chicken and coat in the sauce.
- Top the chicken with sesame oil.
- It is now time to serve the orange chicken!
- Be sure to only fry the small chicken pieces until they are lightly brown in color so that the chicken does not become dry.
- If using a gas burner on high heat, the heat may need to be decreased shortly after combining all ingredients to prevent overcooking.
- For an interesting variation of the spicy orange flavor, lemon juice can be used for a unique lemon flavored sauce and the spicy chili flakes can be omitted.
- To tranform this dish into a gluten-free version, rice flour can be subsituted for all-purpose flour to coat the chicken and gluten-free soy sauce can be used in place of plain soy sauce.