Orange Teriyaki Chicken Recipe
If you love orange chicken and teriyaki chicken, you are going to absolutely love this Orange Teriyaki Chicken. This recipe is taking the best flavors from each recipe and combining them to make something unique and amazing.
Orange Chicken or Teriyaki Chicken
This recipe for Orange Teriyaki Chicken is a little different than other ones you might has seen. Most people have had orange chicken or teriyaki chicken, but with this Chinese food recipe, I am taking the best part of each flavor profile and creating something new. The 2 flavors combined makes one of the most flavorful Chinese chicken recipes you could ask for.
What is in Orange Teriyaki Sauce?
To make this sauce you will be using chicken broth that is combined with orange juice and orange zest to bring in the bright orange flavor. Rice wine vinegar brings the tanginess so that it has that sweet and sour taste as the juice, vinegar and sugar combine. There is teriyaki sauce that brings in flavor and then seasonings to make this a fantastic tasting sauce. Corn starch is used to create a thicken sauce much like the sticky sauce you think of with orange chicken.
Is Orange Teriyaki Chicken Fried
You are using chicken breast in this recipe. After you have marinated the chicken in the sauce, you will be coating the chicken with a flour mixture and then frying them in oil. The batter on the chicken is just a coating and this creates a light crunch that stands up even with the sauce on it. You do not have to have a special fryer for this step, a skillet and oil will work fine.
How to Store Teriyaki Chicken
Once the teriyaki chicken has cooled, you want to move it to an airtight container. You can also store it in a freezer bag. The chicken will last about 3 days when stored properly in the refrigerator. If you are not sure if you can eat it all before it goes bad, you can also freeze the teriyaki chicken. I prefer to store freezer foods in a freezer bag because it offers the best protection against freezer burn and it takes up the least amount of space.
How to Reheat Orange Chicken
When you are ready to reheat your leftover orange chicken, you can reheat it a few different ways. You can reheat the chicken in the microwave. This is good for a single serving of chicken. Be sure to stir it half way through so that there are not spots that get too hot while other are still cold. If you are reheating a larger portion of orange chicken, you can reheat it in a pot of the stove. This is best for anything more than a single servings. It is a great way to reheat the chicken without drying it out.
Ingredients In Orange Teriyaki Chicken
- Boneless skinless chicken breasts
- Flour, Slap Ya Mama® seasoning, pepper
- Eggs, vegetable oil
- Sesame oil
- Chicken broth
- Orange juice
- Zest from large orange
- Rice vinegar
- Sugar
- Teriyaki sauce
- Garlic, pepper
- Ground ginger
- Red pepper flakes
- Corn starch
(Actual measurements are in the recipe card below.)
How To Make Orange Teriyaki Chicken
Start out by cutting chicken into 1 inch chunks and place in a large baggie. Once the sauce has been mixed together, add 1/2 cup of mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place in the fridge for 30 minutes. After 30 minutes, drain the liquid. Next, using an electric skillet or large frying pan, heat vegetable oil and sesame oil to 375°.
Scoop flour into another large resealable baggie and add pepper and seasoning. Seal, shake to mix.
Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
Remove the chicken pieces from the flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and the chicken will not be crispy.)
Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165 degrees, approximately 2-3 minutes per side.
Remove the cooked chicken and place on a plate lined with paper towels.
For The Sauce
In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
After chicken has been fried, bring sauce to a boil over medium high heat stirring occasionally.
In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up. Pour sauce over chicken, stir to coat and serve over rice.
You are going to love this recipe.
Try This Delicious Recipe Today
Here are a few more chicken recipes that can be found on the blog:
- Chicken Fried Rice
- Cheesy Chicken Enchiladas
- Parmesan Crusted Lemon Chicken Strips
- Crock Pot Cheesy Chicken, plus many more.
- 2 boneless skinless chicken breasts, cut into 1 inch chunks
- 1 cup flour
- 1 tsp pepper
- 1 tsp Slap Ya Mama® seasoning
- 2 eggs
- 1-2 cups vegetable oil
- 1/4 tsp sesame oil
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- Zest from one large orange
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup Teriyaki sauce
- 2 cloves garlic, minced
- 1/4 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1/2 tsp pepper
- 2 Tbsp corn starch
- 4 Tbsp water
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Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
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Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
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Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
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Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
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Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
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Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
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Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
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Remove cooked chicken and place on a plate lined with paper towels.
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In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
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Bring sauce to a boil over medium heat stirring occasionally.
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In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
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Pour sauce over chicken, stir to coat and serve over rice.
Recipe inspired from Damn Delicious
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Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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