How to Make Award-winning Mike's Crispy Orange Chicken

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The ingredients needed to make Mike's Crispy Orange Chicken:

1. Prepare Crispy Chicken Coating [mix everything together except for eggs & oil. eggs beaten separately. oil for frying]
2. Take 1 cup Plain Panko Bread Crumbs
3. Prepare 1/2 cup All Purpose Flour
4. Get 1 cup Corn Starch
5. Take Salt
6. Get 2 large Eggs [beaten]
7. Take 2 cup Cooking Oil [high heat oil]
8. Take Chicken
9. Prepare 2 large Boneless Chicken Breasts [rinsed - fat trimmed - cut into 1" cubes]
10. Make ready Sweet Orange Marinade & Sauce [mix everything together well]
11. Prepare 1 cup Chicken Broth
12. Prepare 1/2 cup Fresh Squeezed Orange Juice [with pulp]
13. Make ready 1/3 cup White Distilled Vinager
14. Get 1/2 cup Granulated Sugar
15. Take 1/4 cup Soy Sauce
16. Take 1 tbsp Fine Minced Garlic
17. Get 1 tbsp Orange Zest
18. Make ready 1 tbsp Siracha Garlic Chili Sauce
19. Take 1/2 tsp Fine Minced Ginger
20. Take 1/4 tsp White Pepper
21. Make ready 1/2 tsp Red Pepper Flakes [optional]
22. Make ready Sweet Orange Marinade & Sauce Thickener [mix well]
23. Take 2 tbsp Corn Starch [+ 2 tablespoon water]
24. Make ready Garnishments
25. Get Toasted Sesame Seeds
26. Prepare Orange Wedges
27. Take Chives

Steps to make Mike's Crispy Orange Chicken:

1. Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl.
2. Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours.
3. Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds!
4. Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel.
5. Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary.
6. Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat.
7. Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels.
8. Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency.
9. Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy!

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