Asian Honey Orange Chicken
The sweet and spicy Chinese-American orange chicken dish made with honey in place of sugar.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite size pieces
- 1 cup uncooked long-grain white rice
- 1 1/2 cups water
- 1/4 cup olive oil plus extra
- Marinade:
- 1 large egg
- 1 TBSP soy sauce
- 1 TBSP sesame oil
- Dry Coating:
- 1/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- Orange Sauce:
- 2/3 cup freshly squeezed orange juice (about 2 large oranges)
- zest from 1 orange
- 1/3 cup honey
- 2 TBSP soy sauce
- 1 TBSP rice vinegar
- 1 tsp freshly grated ginger
- 1 medium garlic clove, minced
- 1/4 tsp red pepper flakes
- 2 TBSP cornstarch
- 1/4 cup cold water
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
T-Fal Nonstick Jumbo Wok - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Benriner Japanese Mandoline - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Rubbermaid 3-Piece Produce Saver Containers - SEE ON AMAZON
Utopia Pre-Seasoned Cast-Iron Skillet - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE MORE
Directions
- In a large bowl whisk together the Marinade ingredients, add the chicken pieces to the bowl and stir thoroughly to coat. Cover the bowl and refrigerate while you prepare the rice.
- Prepare the rice: Add the 1 cup uncooked rice and 1 1/2 cups water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan tightly and reduce heat to low. DO NOT REMOVE THE LID! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. Once Again DO NOT REMOVE THE LID! After rice has rested 15 minutes you can remove the lid and fluff with a fork.
- On a large rimmed dish mix together the Dry Coating ingredients, set aside.
- Remove the chicken from the fridge. Shake off any excess marinade from the chicken pieces then dredge them in the Dry Coating mixture.
- Heat the oil in a wok or large non-stick pan over medium-high heat until oil is very hot.
- When the oil is hot add the chicken to the pan and fry without moving until well browned on one side, about 3 minutes, flip the chicken over and brown the other side, about 3 more minutes. Transfer the cooked chicken to a plate and set aside. (You may need to cook your chicken in batches adding more oil if necessary, you dont want to overcrowd the pan)
- When all the chicken is cooked wipe out the pan and place over medium-high heat.
- Add the orange juice, zest, honey, soy sauce, vinegar, ginger, garlic, and red pepper flakes to the pan, stir well and bring to a boil.
- Reduce heat to medium-low. In a small bowl whisk together the cornstarch and 1/4 cup of cold water.
- Slowly stir the cornstarch mixture into the pan with the sauce, continue to stir until thickened.
- Add the chicken to the sauce and stir to coat, simmer for 1 minute then take off the heat.
- Serve the chicken over the cooked rice and enjoy.
Similar Recipes:
asian recipeshoney recipesorange recipeschicken recipesdairyfree recipesrice recipesspicy recipeschinese recipesmain_dishes recipesthighs recipesstir-fry recipes