➡️ Recipe Papa Tea’s Orange Chicken

Name: ➡️ Recipe Papa Tea’s Orange Chicken
Cuisine: Asian, Chinese
Ingredients: - [ ] 1 1/2 lbs chicken thigh, boneless, skinless; - [ ] 1/2 tbsp kosher salt; - [ ] 1/2 tbsp garlic powder; - [ ] 1/2 tsp White pepper; - [ ] 1/4 cup all purpose flour; - [ ] 1/2 cup orange juice; - [ ] 1/3 cup Orange concentrate; - [ ] 3 tbsp sugar; - [ ] 1 tbsp Soy sauce; - [ ] 1/2 tbsp dark soy sauce; Optional 2 drops yellow food coloring and 1 drop red food coloring (for color); - [ ] 1 tbsp cornstarch; 3/4 cup cornstarch; 1 tsp baking powder; 2 tbsp vinegar

8 steps

One thing I miss most from my parents Chinese restaurant is their orange 🍊 chicken! Safe to say that this recipe is approved by Papa Tea and I took all the heat for it so you’re welcome lol  ➡️ Recipe: Papa Tea’s Orange Chicken Serves 3-4 - [ ] 1 1/2 lbs chicken thigh, boneless, skinless - [ ] 1/2 tbsp kosher salt - [ ] 1/2 tbsp garlic powder - [ ] 1/2 tsp White pepper Batter— - [ ] 3/4 cup corn starch - [ ] 1/4 cup all purpose flour - [ ] 1 tsp Baking powder - [ ] 2/3 cup water Sauce— - [ ] 1/2 cup water - [ ] 1/2 cup orange juice - [ ] 1/3 cup Orange concentrate - [ ] 3 tbsp sugar - [ ] 2 tbsp vinegar - [ ] 1 tbsp Soy sauce - [ ] 1/2 tbsp dark soy sauce Optional: 2 drops yellow food coloring and 1 drop red food coloring (for color) Slurry— - [ ] 2 tbsp water - [ ] 1 tbsp cornstarch - [ ] Frying oil, I like using peanut oil

Updated at: Sun, 21 Jan 2024 04:27:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories424.7 kcal (21%)

Total Fat7.2 g (10%)

Carbs51.6 g (20%)

Sugars20.2 g (22%)

Protein35.7 g (71%)

Sodium1321.4 mg (66%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbschicken thigh boneless skinless

½ Tbspkosher salt

½ Tbspgarlic powder

½ tspWhite pepper

¼ cupall purpose flour

½ cuporange juice

⅓ cupOrange concentrate

3 Tbspsugar

1 TbspSoy sauce

½ Tbspdark soy sauce

2 dropsyellow food coloring

Optional

1 dropred food coloring

for color

1 Tbspcornstarch

¾ cupcornstarch

1 tspbaking powder

2 Tbspvinegar

Instructions

Step 1

1. Trim off fat from chicken. Slice into 1/4 inch pieces. Season with salt, white pepper, and garlic powder. Set aside and marinade for at least 30 minutes.

Step 2

2. In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk together until smooth and thick consistency.

Step 3

3. Add marinated chicken to the batter. Mix well until chicken is evenly coated.

Step 4

4. In a bowl, mix together, water, orange juice, orange concentrate, sugar, vinegar, soy sauce, and dark soy sauce.

Step 5

5. In a large wok, heat oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool. (You can store this in the fridge for up to one week)

Step 6

6. When ready to cook, fry par fried chicken for another 2-3 minutes at 400°F or until batter turns lightly golden.

Step 7

7. In a pan heat as much sauce mixture as you need. (I usually do half at a time) Once sauce is boiling, add cornstarch slurry to thicken.

Step 8

8. Add double fried chicken pieces, toss well and until everything is evenly coated. Serve hot and enjoy!

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