Sweet Orange Chicken – Using Indian River Select 100% Florida Orange

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Sweet Orange Chicken

I have been working for years to try an perfect the perfect an Orange chicken recipe. It has taken a lot of trial and error on my poor husbands behalf. However, all my hard work has paid off because Orange Chicken with rice is now one of our all time favorite comfort foods. I have tried many recipes, but this is the only one I have found where the chicken stays crispy and the sauce stays perfectly balanced between sweet and tart and I would have to say it is all about the orange juice you use…. that is why I only recommend you using Indian River Select 100% Florida Orange.

I prefer to use only the freshest ingredients and seasonings I can, such as real garlic and lemon juice. I also have grown to love using Indian River Select orange juice exclusively. This is one of the few brands that doesn’t seem completely watered down or have too much pulp. Indian River Select is grown, picked, and squeezed in Florida, so you can be sure it is 100% USA grown and produced. It has also been recently released in several states (Meijer shoppers, @IndianRiverOJ Orange & Grapefruit juice are coming to a store near you July 15th!).Check out our local grocery store to see if it is in your town!

All my readers…. you should be thrilled, this is the first time I have ever released my famous Orange Chicken recipe. Please give it a try and let me know if you love it as much as we do!

Chicken:

2 lbs Chicken cut into cubes

¼ c. Cornstarch

1 c. Flour

1 tsp. Salt

1 tsp. Pepper

 

3 cups vegetable oil (for frying)

 

Sweet Orange Sauce:

2 cloves garlic minced

3 tbs. Soy sauce

¼ c. vinegar

1 ½ c. brown sugar

3 c. orange juice

4 tbs. Cornstarch mixed with water to make a runny paste

Fresh lemon juice if desired

Green onion if desired

 

Directions:

Over medium heat, pour the vegetable oil into a cast iron pan.

While oil is heating, toss the cubed chicken with all of the dry ingredients. Shake off excess flour and toss into the pan.

Fry chicken until lightly browned and crispy. Keep all fried pieces in an oven to keep warm.

In a cast iron pan, sauté the minced garlic.

Once it is lightly browned, add the soy sauce and vinegar.

Let this bubble gently before adding all of the brown sugar.  

Slowly add the orange juice.

Let the sauce come to a slow boil, and then add the cornstarch paste. Turn the heat down to low and let it thicken.

Once the sauce has reached desired thickness, add in all fried chicken and mix until covered.

Serve warm with rice or noodles.

Top with green onion and fresh lemon juice if desired and enjoy!