Better then Takeout Orange Chicken


For the chicken:
6 chicken breasts, cut into bite sized pieces
1/4 cup milk
1 egg
approx 1 1/2 cups cornstarch
2 tsp pepper
1 Tbsp salt
1 Tbsp garlic powder
For the Sauce:
1 cup orange marmalade
1/2 - 3/4 cup water
2 Tbsp basic bbq sauce {I used Sweet Baby Rays original}
2 Tbsp soy sauce
1/2 tsp garlic powder
1 Tbsp cornstarch
vegetable oil for frying
sliced scallion for garnish


Place several inches worth of oil into a large pot. Heat it up to about 375 degrees. {Note: no worries if you don't have a thermometer to use, you can tell when the oil is read by placed the end of a wooden spoon in to the bottom of the pot, if small bubbles start forming around it then you are good to go}
In a small bowl whisk together the milk and egg.
In a bowl or sip up plastic bag, mix together the cornstarch, salt, pepper and garlic powder.
Coat the chicken in the egg mixture then into the cornstarch mixture. Coat well.
Shake off any excess cornstarch and gently place a small batch into the oil. Cook until golden and cooked through {if you aren't sure, test out a piece by cutting it in half.
Place onto a paper towel lined baking sheet to absorb any excess oil. Continue until all the chicken is cooked.
While the chicken in cooking you can get the sauce going. Place the orange marmalade, water, bbq sauce, soy sauce, garlic powder and cornstarch into a pot. Blend with an immersion blender and simmer
for about 10 minutes until thickened enough to coat a spoon.
Toss the chicken in with the hot sauce, garnish with fresh sliced scallions and serve over brown rice and a side of broccoli.


Ok you guys, how fabulous does that chicken right there look?!?! This Orange Chicken is so much better then takeout and I love that making it at home means we control the quality of the ingredients! Lets be honest, we all do it, order in on those crazy days but really the amount of salt in Chinese take out is crazy and I know it because my fingers turn fat! Tender pieces of chicken breast in a very light coating, fried until golden and tossed in an incredibly yummy homemade asian orange sauce!


Tuesday, October 7, 2014 - 5:49pm


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