Orange Chicken - Copycat Recipe

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Orange Chicken - Copycat Recipe
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Ingredients
22
Count
Nutrition
1926
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
  2. Stirring frequently bring the sauce mixture to a boil.
  3. When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
  4. Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
  5. The chicken should marinate for at least a couple hours.
  6. Set aside the remaining sauce until the chicken is ready.
  7. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
  8. Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
  9. Stir until cornstarch and arrowroot have dissolved.
  10. Pour this mixture into the sauce and set the pan over high heat.
  11. When sauce begins to bubble and thicken, cover and remove it from heat.
  12. Beat together the ice water and egg in a medium bowl.
  13. Add baking soda and salt.
  14. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
  15. The batter will still be lumpy.
  16. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
  17. Most of the new flour will still floating on top of the mixture.
  18. Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
  19. Dip each piece of chicken first into the flour, then into the batter.
  20. Let some of the batter drip off and then slide the chicken into the oil.
  21. Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
  22. Turn the chicken over halfway through the cooking time.
  23. Remove the chicken to a rack or paper towels to drain.
  24. As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
  25. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
  26. Stir gently until all of the pieces are well coated.
  27. Serve with steamed rice and garnish with orange slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1926.4 Kcal (8065 kJ)
Calories from fat 1545.16 Kcal
% Daily Value*
Total Fat 171.68g 264%
Cholesterol 181.34mg 60%
Sodium 1685.35mg 70%
Potassium 937.34mg 20%
Total Carbs 63.27g 21%
Sugars 56.54g 226%
Dietary Fiber 0.81g 3%
Protein 51.22g 102%
Vitamin C 11.4mg 19%
Iron 1.6mg 9%
Calcium 151.5mg 15%
Amount Per 100 g
Calories 280.2 Kcal (1173 kJ)
Calories from fat 224.75 Kcal
% Daily Value*
Total Fat 24.97g 264%
Cholesterol 26.38mg 60%
Sodium 245.14mg 70%
Potassium 136.34mg 20%
Total Carbs 9.2g 21%
Sugars 8.22g 226%
Dietary Fiber 0.12g 3%
Protein 7.45g 102%
Vitamin C 1.7mg 19%
Iron 0.2mg 9%
Calcium 22mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.7
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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