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Orange Chicken: Breaded and Crunchy Like Takeout

Updated on March 10, 2013
3.7 stars from 3 ratings of Breaded Orange Chicken

So it's kind of cheating.

The best way to get a thick, crunchy breading on chicken is to get someone else to do the first half of the work.

The problem with most breadings is that they aren't quite the right formula to stick to the chicken. They either fly off the chicken during cooking, or wouldn't stick enough to begin with. There is always the batter method, but that creates a much lighter, oil-filled crust that doesn't hold up to the heavy orange sauce of real takeout.


A friend of mine (who happens to be part Filipino - though I doubt her grandmother told her this one!) discovered the perfect fix to get orange chicken that's exactly like the takeout stuff, only fresher and even more delicious.


I know there are a lot of recipes out there that claim they can do this - but I have tried a huge variety of them, and the breading is NEVER quite right.

Source

Cook Time

Prep time: 6 min
Cook time: 10 min
Ready in: 16 min
Yields: Serves 6

Ingredients

  • 1 bag Frozen Breaded Chicken Strips or "poppers"

Instructions

  1. Warm up a deep fryer, allowing chicken to defrost slightly in the meantime.
  2. Add chicken to fryer, cooking until there is noticeable color change in the breading.
  3. Place finished chicken on paper towel to drain and cool while sauce cooks.

Yes, double-frying is the secret.

The nuggets or strips come with a layer of fried breading, and you get it super crunchy by frying it AGAIN.


I did warn you that this wasn't healthy, but man is it easy and delcious. Try it at least once before going back to your oven-baked orange tofu.


If you already have a sauce recipe, you're good to go. But if you don't, here's the one I use.

Sauce Ingredients

  • 1.5 c water
  • 0.25 c rice vinegar
  • 0.25 c lemon juice
  • 0.25 c orange juice
  • 1 c brown sugar
  • 2.5 tbl soy sauce
  • 1 tbl orange zest
  • 0.25 tsp red pepper
  • 1 tsp ginger powder
  • 1.5 tsp minced garlic


  • Cornstarch as needed.

Mix all except cornstarch. Bring to a boil in medium saucepan, then stir. Turn off heat and allow to cool. Add cornstarch teaspoon by teaspoon while reheating, until desired consistency is reached.

Comments

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    • JeanaMJeffers3 profile image

      Jeana Marie Jeffers 

      5 years ago from Indianapolis, IN 46240

      Thank you for this recipe I love sweet flavored chicken and I just might this weekend make the orange flavored chicken along with using the same recipe for my catfish fillets yes orange flavored catfish sounds great. So I'm going to invite some friends over so we can all brag about your recipe.

    • Tealparadise profile imageAUTHOR

      Tealparadise 

      5 years ago

      Hi Ann! I add the sauce at the very very end. Just before serving.

    • profile image

      Anna 

      5 years ago

      When do you add the sauce to the chicken? Before you fry it the second time?

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      thanks for the orange chicken recipe. I usually had lemon chicken but never orange. Would try them this evening. Voted up

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