Thursday, August 10, 2017

Orange Chicken


1 pound of cubed chicken tenderloin

canola oil

1 gallon sized freezer ziplock baggie

toasted sesame seeds


1 egg white

2 Tablespoons of double black soy sauce (may sub for soy sauce)

2 Tablespoons of Shaoxing wine (may sub for dry sherry)

1 Tablespoon of Mirin (preferably Kikkoman brand)

1/4 teaspoon of baking soda

3 Tablespoons of cornstarch


1/2 cup of flour

1/2 cup (extra crispy) tempura mix

1/2 cup of cornstarch

1 teaspoon of baking powder (preferably the Rumford brand)

1 tsp of kosher salt


1 jar (17.25 ounces) of NATURAL orange marmalade fruit spread (no high fructose corn syrup or corn syrup in the ingredients!)

1 (8 ounce) jar of plum sauce (may sub for oyster sauce)

1/2 cup of (no pulp, not from concentrate) orange juice OR hot water

2-4 Tablespoons of vinegar

1/4 teaspoon of salt (or to taste)

freshly grated ginger (to taste)


1. Combine the orange marmalade, plum sauce, and orange juice (or water) into a food processor or blender and pulse until smooth. Stop the motor and add in 1/4 tsp of salt, freshly grated ginger, and 2 Tablespoons (or more) of vinegar into the food processor. Taste check for seasoning. Pour orange sauce into a bowl and set aside.


1. In a medium sized bowl, whisk the egg white with a fork until frothy. Add in the soy sauce, shaoxing wine, and mirin. Whisk well.
2. Pour half of the marinade into a small bowl to reserve for later use.
3. Into the medium sized bowl, add in the baking soda and cornstarch. Whisk until combined and then pour the mixture over the cubed chicken tenderloin. Mix well and set aside.


1. Into a GALLON sized freezer bag, add in all of the ingredients for your dry coating. Mix well and then pour in the reserved chicken marinade sauce. Use a fork to gently mix everything together and then dump in your marinaded chicken pieces. Close up the ziplock baggie and then shake, shake, shake! Try to evenly coat it as best you can.
2. Into a cast iron skillet on medium high heat, add in some canola oil. Check the temp of the oil by using the end of a chopstick: dip it into the hot oil, and if bubbles form around it, it’s hot enough to fry! :) Add in your coated chicken pieces and fry for about 4-5 minutes until golden brown. Make sure to not overcrowd your skillet. Cook in batches if you have to. Remove cooked chicken and place on paper towels to soak up excess oil.
3. Place cooked chicken into a mixing bowl and pour in some orange sauce. More or less depending on your preference. Sprinkle in some toasted sesame seeds. Serve with rice.

-Recipe for my orange sauce makes a lot, so, feel free to cut the recipe in half.
- Any unused orange sauce can be refrigerated for later use!
- Want it spicy? Feel free to add in some chili flakes or ground chili paste into the finished orange sauce, mixing it in by hand.

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