Mandarin Chicken
Mandarin (orange) chicken is an oriental classic. There are two recipes. This is the more complete, authentic version while a simpler version can be found in our Quick and Easy section.
Mandarin Chicken
Ingredients
- 1.5 lbs chicken breasts diced into 1-inch pieces
- 1 cup chicken broth
- 1 Tbsp finely grated orange zest zest of 1½ fairly large oranges
- 1/2 cup orange juice
- 1/3 cup white vinegar
- 1/4 cup soy sauce
- 2/3 cup granulated sugar
- 1/4 tsp dried ginger
- 6-8 green onions sliced thin with whites and greens seperated
- 2 cloves garlic finely minced
- 1 tsp Siracha hot sauce
- Freshly ground black or white pepper to taste
- 1 1/4 cups + 2 Tbsp cornstarch
- 2 Tbsp cold water
- 2 large eggs
- peanut oil for frying
- 6 servings of rice
- chopped green onions and sesame seeds for garnish
Instructions
- Place chicken pieces in a one gallon zip lock bag, set aside.
- Combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, onion whites, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in the bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a dish and refrigerate at least 30 minutes, and preferable 4 hours or more.
- Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook until thickened, remove from heat.
- Pour oil into a large cast iron dutch oven, filling pot about 2-inches deep and heat oil to 350 degrees.
- Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken.
- Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch
- Carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 – 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to absorb excess oil.
- Repeat the process with the remaining chicken working in two more batches.
- Pour drained chicken pieces into a bowl and toss with the remaining sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds.