Anyone who knows me knows that I have a love for Asian food… sushi, orange chicken, you name it. However since I have sensitivities to MSG and processed food I rarely go out to eat Chinese or Japanese food. My sister-in-law’s husband is Chinese and when they lived back in Downey he would often make orange chicken and other delicious meals for my husband’s family. So of course I asked for one of his recipes and I am SO glad I did!
Daniel’s Orange Chicken & Broccoli Recipe
(The original recipe was for Orange Beef. I rarely eat beef so I changed it around just a tad to go better with chicken and because I didn’t have fresh ginger on hand. Thanks Daniel!!)
*This recipe is also great for beef, but I would make the following adjustments: reduce sugar by 1 Tbsp and add crushed red chili peppers.
- 3 chicken breasts (or about 6 tenderloins)
- 1/3 cup sugar
- 1/3 cup rice wine vinegar (you can also do half rice wine vinegar & half ACV)
- 2 tbsp orange juice concentration
- 1 tsp salt
- 1 tbsp soy sauce or soy sauce alternative
- ¼ cup cornstarch
- 2 tsp orange zest
- ½ to 1 tbsp ginger powder, depending on preference (we usually put 1 tbsp)
- 1½ tbsp minced garlic
- 1 ½ cups oil for frying
- Srirachi (optional, if adding, add when mixture is thickening or drizzle on top of finished chicken)
In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Cut broccoli & place in boiling water to blanch.
(Instructions for blanching found here)
Heat oil in a pan or wok over medium-high heat.
Toss dried chicken in cornstarch to coat.
Fry in the hot in small batches until crispy and golden brown; set aside.
Drain all of the oil from the pan except about 1 tablespoon.
Add orange zest mixture to pan and cook briefly until fragrant.