Easiest Way to Prepare Tasty Mike's Crispy Orange Chicken

Mike's Crispy Orange Chicken.

You can cook Mike's Crispy Orange Chicken using 27 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mike's Crispy Orange Chicken

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

Mike's Crispy Orange Chicken step by step

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!.