Spicy Orange Chicken

Tender, fried chicken bites are tossed a spicy homemade orange sauce. Serve over white rice.
Photo by Diane V.
Spicy Orange Chicken
Photo by Diane V.
Spicy Orange Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sauce:

  • 1

    cup Smucker's sweet orange marmalade sauce

  • 1/2

    cup Smucker's apricot preserves

  • 1/3

    cup Sweet Baby Ray's barbecue sauce

  • 1/4

    teaspoon ground ginger

  • Dash garlic powder, or to taste

  • Dash black pepper, or to taste

  • 1/2

    teaspoon crushed red pepper flakes, or to taste

  • 2 1/2

    tablespoons white vinegar

  • 1

    teaspoon low-sodium soy sauce (I used LaChoy)

  • Dash salt, optional

  • Chicken:

  • 3

    boneless, skinless chicken breasts, cut in bite-sized pieces

  • 2

    large eggs

  • 1/2

    cup all-purpose flour

  • 1/2

    cup cornstarch

  • Little salt and pepper

  • Vegetable oil, for frying chicken

  • To serve:

  • Cooked white rice

  • Chopped green onions for garnish, optional

Directions

In a non-stick saucepan, add all the Sauce ingredients and let simmer for 15-20 minutes, or until mixture is somewhat thickened (syrupy), stirring occasionally. Whisk eggs in a medium bowl. In a separate bowl, whisk together the flour, cornstarch, and a little salt and pepper. Dip chicken pieces in the egg, then in the flour mixture then place them on a plate while the oil heats. In a large, non-stick skillet over medium-high heat, add about 1/2" oil and heat until shimmering (but not smoking). (About 375° F. on a thermometer.) When oil is ready, fry chicken pieces (in batches) until golden brown on both sides. Remove to drain on paper towels. Pour sauce in a large serving bowl and add cooked chicken, tossing to coat with the sauce. Serve over white rice, and garnish with green onions, if desired.

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