We have had quite a bit of success with this orange chicken recipe.
Rarely is there any left overs when we make Orange Sesame Chicken.
- 1 tablespoon sesame seeds
- 1 1/4 cup orange juice
- 1/2 cup chicken stock or veggie stock
- 3 tablespoons honey
- 2 tablespoons gluten-free rice vinegar (unsweetened)
- 1 1/2 teaspoons salt mixed with 1 tablespoon balsamic vinegar and 1 teaspoon molasses
- 1 tablespoon fresh grated ginger or 1 teaspoon dried
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch, dissolved (by fork-whisking) in 2 tablespoons hot water
- 2/3 cup cornmeal
- 1/2 cup potato starch
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (we wanted to use a pinch less)
- 1/2 teaspoon baking soda
- 1/2 cup + 2 tablespoons orange juice (we probably used a lot more orange juice)
- 1 pound boneless, skinless chicken breast or thigh
- 5 cups of peanut oil for frying vegetable oil
- Roast Sesame Seeds
- In a small, dry pan over low heat, toast sesame seeds, tossing every minute, until they begin to turn light brown. Remove from pan, and set aside.
- In a medium-sized bowl, mix together the sauce ingredients except for the peanut oil, garlic, and cornstarch/water slurry.
- In a small pot, heat the peanut oil on medium and saute minced garlic until fragrant, about one minute.
- Add the combined sauce ingredients.
- Simmer until liquid is reduced by about 2/3–about 15 minutes.
- Whisk in cornstarch slurry.
- Let the sauce simmer until it thickens a bit.
- Taste and adjust seasonings.
- Keep sauce warm on lowest stove setting.
Chicken and Oil
- While the sauce is simmering, chop the chicken into 1-2” cubes.
- Heat up the frying oil in a pot over medium-high. (You want to use a small enough pot that you have several inches of depth to your oil and a large enough pot that the oil is several inches from overflowing.
- In a mixing bowl, combine the dry batter ingredients, and whisk together.
- Stir in the orange juice.
- Drop the chicken pieces into the batter, and stir them in.
- Using your fingers or metal tongs, pull out individual pieces of battered chicken and place them in the oil.
- (Do not drop the pieces from high up, or you risk splashing yourself with burning oil.)
- Do not crowd the pieces of chicken; cook it in several batches.
- Use a metal spatula to scrape off any chicken that sticks to the bottom of the pot.
- If the pieces of chicken stick together, do your best to separate them with your spatula or tongs, but don’t obsess; the chicken will still cook unless it’s in enormous clumps.
- Cook chicken about four minutes, until golden brown and crispy.
- Remove chicken with tongs or a slotted spoon.
- Repeat with the rest of the chicken.
- Toss the chicken with the orange sesame sauce,
- sprinkle the sesame seeds on top,
- serve over long-grain brown rice with steamed vegetables alongside.
Variations That We Thought might be good