Every item on orange chicken recipe page was chosen by The Pioneer Woman team. The site may earn a commission on some products. A delicious make-at-home version of a Chinese takeout favorite! This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. Heat until bubbling and starting to thicken, about 3-4 minutes. 4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
4 cup water and whisk in. Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top. I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I’d never shared the recipe here on my totes cray recipe blog.