Orange Chicken Copycat Recipes

Steps:

• Place chicken pieces in a large bowl, set aside.
• In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.

Steps:

• For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
• Stirring frequently bring the sauce mixture to a boil.
• When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
• Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
• The chicken should marinate for at least a couple hours.
• Set aside the remaining sauce until the chicken is ready.
• When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
• Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
• Stir until cornstarch and arrowroot have dissolved.
• Pour this mixture into the sauce and set the pan over high heat.
• When sauce begins to bubble and thicken, cover and remove it from heat.
• Beat together the ice water and egg in a medium bowl.
• Add baking soda and salt.
• Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• The batter will still be lumpy.
• Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• Most of the new flour will still floating on top of the mixture.
• Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
• Dip each piece of chicken first into the flour, then into the batter.
• Let some of the batter drip off and then slide the chicken into the oil.
• Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
• Turn the chicken over halfway through the cooking time.
• Remove the chicken to a rack or paper towels to drain.
• As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
• When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• Stir gently until all of the pieces are well coated.
• Serve with steamed rice and garnish with orange slices.