CHEESECAKE FACTORY ORANGE CHICKEN

March 9, 2013
cheesecake factory orange chicken, cheesecake factory, orange chicken, citrus, dinner, copycat recipe

I have tried this Cheesecake Factory Orange Chicken dish on a number of occasions and have always loved the strong orange flavor. I set out to find the copycat recipe and found this recipe on Yahoo. I have made some changes and adapted it as I found that you didn’t need to drain the chicken in a colander nor put them on a baking sheet after dredging. I also highly recommend starting the frying once the oil reaches 350 degrees Fahrenheit, otherwise it will stick to the bottom of the dutch oven. I used my Le-Creuset wanna be Cuisinart pot, which I must say is perfect for the frying. I hope you enjoy this insanely savory dish!

Cheesecake Factory Orange Chicken

Ingredients

1 1/2 pound Chicken thighs — skinless trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice (fresh squeezed)
1 1/2 teaspoon grated orange zest
8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar — packed
3 cloves garlic — minced or pressed
1 piece (1 inch size) ginger — grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch PLUS
2 teaspoons cornstarch
2 tablespoons water (cold)
8 small whole dried red chiles — optional

Coating and Frying
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil

Prepare

FOR THE MARINADE AND SAUCE:

1. Place chicken in 1-gallon zipper-lock bag; set aside.

2. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.

3. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.

4. Bring remaining mixture in saucepan to boil over high heat.

5. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.

6. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

FOR THE COATING:

1. Place egg whites in pie plate; using fork, beat until frothy.

2. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.

3. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.

4. Place half of chicken pieces in egg whites and turn to coat; transfer pieces tocornstarch mixture and coat thoroughly.

5. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

FOR CHICKEN:

1. Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.

2. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.

3. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

TO SERVE:

1. Reheat sauce over medium heat until simmering, about 2 minutes.

2. Add chicken and gently toss until evenly coated and heated through. Serve immediately

Cheesecake Factory Orange Chicken
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 1 1/2 pound Chicken thighs -- skinless trimmed and cut in 1 1/2-inch pieces
  2. 3/4 cup low-sodium chicken broth
  3. 3/4 cup orange juice (fresh squeezed)
  4. 1 1/2 teaspoon grated orange zest
  5. 8 strips orange peel (each about 2 inches long by 1/2 inch wide)
  6. 6 tablespoons distilled white vinegar
  7. 1/4 cup soy sauce
  8. 1/2 cup dark brown sugar -- packed
  9. 3 cloves garlic -- minced or pressed
  10. 1 piece (1 inch size) ginger -- grated
  11. 1/4 teaspoon cayenne pepper
  12. 1 tablespoon cornstarch PLUS
  13. 2 teaspoons cornstarch
  14. 2 tablespoons water (cold)
  15. 8 small whole dried red chiles -- optional
  16. Coating and Frying
  17. 3 large egg whites
  18. 1 cup cornstarch
  19. 1/4 teaspoon cayenne pepper
  20. 1/2 teaspoon baking soda
  21. 3 cups peanut oil
FOR THE MARINADE AND SAUCE
  1. Place chicken in 1-gallon zipper-lock bag; set aside.
  2. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
  3. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
  4. Bring remaining mixture in saucepan to boil over high heat.
  5. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
  6. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
FOR THE COATING
  1. Place egg whites in pie plate; using fork, beat until frothy.
  2. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
  3. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
  4. Place half of chicken pieces in egg whites and turn to coat; transfer pieces tocornstarch mixture and coat thoroughly.
  5. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
FOR CHICKEN
  1. Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
  2. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
  3. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
TO SERVE
  1. Reheat sauce over medium heat until simmering, about 2 minutes.
  2. Add chicken and gently toss until evenly coated and heated through. Serve immediately
Florida Girl Cooks http://floridagirlcooks.com/

cheesecake factory orange chicken, cheesecake factory, orange chicken, citrus, dinner, copycat recipe

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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