Spicy Orange Chicken
By msippigrl
Tender, fried chicken bites are tossed a spicy homemade orange sauce. Serve over white rice.
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
Details
Preparation
Step 1
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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