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Mike's Crispy Orange Chicken Recipe

Mike's Crispy Orange Chicken Recipe
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Cooking Time : 30 minutes
Serving : 2
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Prepare the ingredients before making Mike's Crispy Orange Chicken in your home. Then, follow these steps below to serve Mike's Crispy Orange Chicken for your family or friends.

Ingredients: Mike's Crispy Orange Chicken

  • Crispy Chicken Coating [mix everything together except for eggs & oil. eggs beaten separately. oil for frying]
  • 1 cup Plain Panko Bread Crumbs
  • 1/2 cup All Purpose Flour
  • 1 cup Corn Starch
  • Salt
  • 2 large Eggs [beaten]
  • 2 cup Cooking Oil [high heat oil]
  • Chicken
  • 2 large Boneless Chicken Breasts [rinsed - fat trimmed - cut into 1" cubes]
  • Sweet Orange Marinade & Sauce [mix everything together well]
  • 1 cup Chicken Broth
  • 1/2 cup Fresh Squeezed Orange Juice [with pulp]
  • 1/3 cup White Distilled Vinager
  • 1/2 cup Granulated Sugar
  • 1/4 cup Soy Sauce
  • 1 tbsp Fine Minced Garlic
  • 1 tbsp Orange Zest
  • 1 tbsp Siracha Garlic Chili Sauce
  • 1/2 tsp Fine Minced Ginger
  • 1/4 tsp White Pepper
  • 1/2 tsp Red Pepper Flakes [optional]
  • Sweet Orange Marinade & Sauce Thickener [mix well]
  • 2 tbsp Corn Starch [+ 2 tablespoon water]
  • Garnishments
  • Toasted Sesame Seeds
  • Orange Wedges
  • Chives

How to Make Mike's Crispy Orange Chicken

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Mike's Crispy Orange Chicken in your home by yourself.

    Step 1
  • Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl.
  • Step 2
  • Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours.
  • Step 3
  • Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds!
  • Step 4
  • Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel.
  • Step 5
  • Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary.
  • Step 6
  • Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat.
  • Step 7
  • Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels.
  • Step 8
  • Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency.
  • Step 9
  • Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy!
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