Orange Chicken

Orange chicken is a quintessential Chinese-American dish that was made popular by Panda Express. Tender pieces of chicken breast, lightly battered and fried and coated in a sweet orange-flavored chili sauce, which thickens and caramelizes to a glaze. This delicious recipe is sure to please the family when you’re craving some Chinese take out!!

KITCHEN TIP:

A good carbon steel wok is a necessity for cooking Asian recipes.  Wok’s are able to get to a higher temperature than most cooking vessels, and once seasoned properly, also imparts a wonderful flavor to the food.  This is often called “WOK HEI”  which means “breath of the wok”.

STIR FRY INGREDIENTS:

• 1/2 large red pepper (julienned)
• 1/4 cup Swerve Brown Sweetener
• 1/8 cup stevia/erythritol blend sweetener
• 1 TBSP minced garlic
• 1/2 tsp minced ginger
• 1/4 tsp red pepper flakes
• 1 tsp Lard/Oil/Bacon Fat
• 2 scallions (cut for garnish)

BATTER INGREDIENTS:

• 1/2 cup unflavored whey protein powder
• 1/2 tsp Salt(we use Redmonds Real Sea Salt)
• 1/2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/8 tsp ground white pepper
• 2 large eggs (whipped)
• 2 to 3 TBSP water
• 1 tsp oil

SAUCE INGREDIENTS:

• 1/4 cup chicken stock
• 1/4 white vinegar
• 2 TBSP liquid coconut aminos or soy sauce (if it doesn’t offend your keto)
• 1/2 tsp orange extract
• 1/4 tsp xanthan gum (for thickening sauce at the end)

OTHER INGREDIENTS:

• 2 pounds chicken thighs (cut into 1 inch pieces)
• Lard/Manteca for frying
  *** I FIND COCONUT OIL TO BE TOO STRONG A FLAVOR. SAME FOR OLIVE OIL)

BATTER INSTRUCTIONS:

• Mix all the DRY INGREDIENTS in a medium sized mixing bowl, until well incorporated.
• Add the beaten eggs, oil and finally the water. Mix until you have a batter consistency.
• Add the chicken pieces to the batter and coat the chicken well. I find using my hands to be the best tools for the job.
• Heat oil in a large skillet/deep fryer until it reaches 325F, then add the battered chicken in batches. (I did mine in 3 batches)
• (Because of the protein powder, the oil will go very bubbly, but it will subside).
  Cook chicken until it is golden brown and 165F internally, set out onto a paper towel lined tray; Then continue with the other batches. (Because of the protein powder, the oil will go very bubbly, but it will subside).

SAUCE INSTRUCTIONS:

• Add all of the sauce ingredients, except the xanthan gum, together in a small bowl and whisk until well combined.

STIR FRYING INSTRUCTIONS:

• Heat a wok on high heat, add red pepper flakes, garlic and ginger. Stir for 30 seconds until fragrant. (DO NOT BURN THESE INGREDIENTS or you will have a very bitter sauce)
• Add both of the sweeteners until they start to break down and dissolve.
• Add sliced red peppers, let cook for 30 seconds to a minute.
• Now add your sauce and allow to start coming to a boil.
• Sprinkle in your xanthan gum, and keep stirring until your sauce becomes like a maple syrup consistency.
• When your sauce gets to this stage, quickly add in ALL OF THE CHICKEN, and coat with the sauce to glaze each piece.
• Take off the heat, garnish with chopped scallions and serve with our INCREDIBLE FRIED RICE RECIPE!!!
• ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN CUTTING BOARD
• PIONEER WOMAN KNIFE SET
• STAINLESS MIXING BOWLS
• FARBERWARE SILICONE MINI WHISK
• LE TAUCI SOUP BOWL
• GREENPAN NONSTICK CERAMIC SKILLET
• THERMOPRO DIGITAL MEAT THERMOMETER
• STAINLESS STEEL KITCHEN UTENSILS
• NORDIC WARE 1/2 SHEET BAKING PANS
• 14″ CARBON STEEL WOK
• WHITE RECTANGLE PLATE
• CHOPSTICKS

AMAZON ASSOCIATES

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