I’ll be honest from the get go. This orange chicken recipe has been done, more than once. Orange marmalade jam, barbecue sauce, soy sauce. It is a fantastic combo. However, I added a splash of two surprises to wake it up a little. First, ginger. I love the extra dimension the ginger adds. Second, red pepper flakes. Just a pinch will take this up a notch. (If you’re serving this to kids, I’d skip the red pepper flakes.) You can make this two ways. First, you can cut up your chicken and throw everything in the crock pot, or you can coat the chicken with egg and cornstarch and cook the chicken in a frying pan. I personally choose to make the extra mess by frying the chicken. The crunchy coating will make this a completely satisfying take-out-fake-out night. I know this one is a winner because my husband asked to take the leftovers for lunch and Chinese food isn’t his favorite.
- 1 1/2 cups orange marmalade jam
- 1 1/2 cups barbecue sauce (I used Original Sweet Baby Rays)
- 1 TBSP soy sauce
- 1 tsp ginger
- 1/4 tsp red pepper flakes (Yes, a little goes a LONG way)
- 2 lbs chicken
- 2 eggs
- 1 cup cornstarch + more as needed
- 1/2 cup vegetable oil
- Combine all ingredients in a small sauce pan. Bring to a simmer and cook for 5-10 minutes until all flavors have combine. Keep warm while chicken cooks.
- Cut chicken into bit sized pieces and place in a gallon sized baggie. Break the two eggs into the baggie. Shake the baggie until all the chicken is coated with the egg.
- Pour cornstarch into a medium bowl and warm the oil in a large frying pan.
- Working in batches, coat the chicken in corn starch and cook in the frying pan for 5-6 minutes until brown and cooked through. Continue working in small batches, being sure not to over crowed the pan, until all the chicken is cooked.
- Cover the chicken with one cup of sauce. Carefully stir until all the chicken is coated.
- Serve over rice.
- Use the leftover sauce for anyone who wants some extra drizzle over their rice.