Recipe: Orange Chicken

19 Apr

As you know, I’m all about saving money by eating at home. Obviously, that’s clear. But that doesn’t mean we never eat out- we do! (and, truth be told, we adore it.) When we do eat out, however, I like to pull ideas from the recipes we try at our favorite restaurants for our at-home meals- because really, if I can make it at home just as well, why pay more at a restaurant? Now, sometimes, this doesn’t work out. Believe me, the gourmet butternut squash soup I had at Forepaugh’s on Valentine’s Day with the hubbster really IS the best in the world as advertised… the at-home version wasn’t even close.

That being said, we love going out to eat at Big Bowl– and we enjoy it so much mainly for the orange chicken. Turns out, they share a few of their recipes online. The first time we made this at home, we were totally floored. It is so good: the ginger is so vibrant, the chicken is so tender, and the sauce? Oh man, no words. Enjoy!

Big Bowl’s Orange Chicken


  • 1 package boneless skinless chicken breasts, cut into 1-2 inch slices
  • 1 egg, beaten
  • ½ cup flour
  • 2 tbsp cornstarch
  • ½ tsp salt

Sauce Ingredients:

  • 4 tbsp soy sauce
  • ½ cup lemon juice
  • 11 tbsp sugar
  • ½ tsp salt
  • ½ cup chicken stock
  • 6 tbsp julienned scallion
  • 6 tbsp julienned ginger
  • 1 Fresno red pepper, julienned
  • 4 ½ cups peanut oil
  • 6 thin orange slices, peeled and cut into quarters


  1. Mix the beaten egg, flour, cornstarch, and salt. Mix with chicken.
  2. Let sit for 10 minutes.
  3. Stir chicken in flour mixture again, smooshing it around with your fingers.
  4. Let sit for 10 minutes.
  5. Meanwhile, make the orange sauce. Combine soy sauce, lemon juice, sugar, and salt in a small bowl.
  6. In a skillet, heat 4 cups of the peanut oil to 375 degrees.
  7. Heat another skillet, heat remaining peanut oil. When hot, add scallions and ginger. Cook for 15 seconds, stirring rapidly. Add orange slices and cook another 10 seconds. Add the soy-lemon-salt-sugar mixture, along with chicken stock, and bring to a boil.
  8. Combine a little cornstarch and water, then slowly add to the sauce until it thickens and clears. Remove from heat.
  9. Add chicken to the previously heated peanut oil, fry until crispy and golden. Remove from pan, immediately pat off excess oil with a paper towel, and add to orange sauce.
  10. Serve with rice, garnish with orange zest.

Do you have any “restaurant food we like to make at home” recipes? We’d love to hear them! Share the recipes or links in the comments.

Download the .pdf version of the recipe HERE.


6 Responses to “Recipe: Orange Chicken”

  1. Beth @ Fare Necessities April 24, 2011 at 8:49 pm #

    This looks awesome, I’m gonna have to stick this away for a chicken recipe. I can always use more of those!

    • chefshellina April 24, 2011 at 8:57 pm #

      I’m of the opinion that one can never have enough chicken recipes- and if one is to be collecting them, this one should be in the list. Let me know how you like it! (And hey, thanks for dropping by!)

  2. backcountryfishnerd April 25, 2011 at 2:38 pm #

    This guy has a soft spot for orange chicken… Looks amazing! First one I have seen with chicken stock. *prepares kitchen*

    • chefshellina April 25, 2011 at 2:39 pm #

      I hope you enjoy it- we try to make it as often as possible while still maintaining some semblance of variety. *laughing* It’s a staple around here.

      • backcountryfishnerd April 25, 2011 at 2:50 pm #

        If I could only make this on a campfire, I would be set for life.

      • chefshellina April 25, 2011 at 3:05 pm #

        wellllll…. you COULD make the sauce and batter ahead of time I guess, then mix it all up at the site. (but it sounds high maintenance, admittedly)

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