Asian Orange Chicken
By: Carol K. - Stratford, CT - 2017 Recipe Contest Submission
"Sweet, tangy, and a little spicy, Asian Orange Chicken is a popular dish on most takeout menus. This version is easy to make at home on a weeknight but packs in a ton of flavor! Door County Coffee Sweet Clementine Coffee adds an amazing balance of orange flavor and a savory complexity that makes this sauce better than anything I have ever had from a little white takeout box. Yum!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Sweet Clementine Coffee 8 oz. Ground
Orange Coffee Sauce:
- ½ cup Door County Coffee Sweet Clementine Coffee, freshly brewed
- ½ Tablespoon vegetable oil
- ½ Tablespoon pure sesame oil
- 1 Tablespoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- ¾ cup orange juice
- ¼ cup teriyaki sauce
- 2 Tablespoons sweet chili sauce
- ½ cup brown sugar
- ½ Tablespoon cornstarch
- ½ Tablespoon cold water
- Zest from 1 medium orange
- 2 Tablespoons vegetable oil
- 2 pounds chicken tenderloins
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 Tablespoons orange juice
- 2 large eggs
- ½ cup cornstarch
- ¼ cup all purpose flour
- Heat the vegetable oil and sesame oil in a sauce pan over medium heat.
- Add the fresh garlic and ginger and sauté until softened and fragrant.
- Add the orange juice, brewed Door County Coffee Sweet Clementine Coffee, teriyaki sauce, sweet chili sauce, orange zest, and brown sugar.
- Simmer 10 minutes to allow the sauce to reduce slightly and the flavors to combine, stirring occasionally.
- In a small bowl, combine the cornstarch and cold water, stirring until a smooth paste forms. Whisk the cornstarch “slurry” into the orange coffee sauce. The sauce will thicken and bubble. Keep warm over low heat until ready to serve.
- Preheat the vegetable oil over medium heat in a nonstick sauté pan.
- Season the chicken tenderloins with the salt and pepper.
- In a small bowl, whisk together the orange juice and eggs.
- In another small bowl, combine the cornstarch and all purpose flour.
- Working in batches, dip each chicken tenderloin into the egg mixture to completely coat and then into the cornstarch mixture, shaking off any excess. Immediately cook the chicken tenderloins in the vegetable oil until golden brown on all sides and the internal temperature reaches 165°F, about 4 minutes per side. Drain on a paper towel lined plate.
- Toss each chicken tenderloin in the orange coffee sauce.
- Immediately serve over white rice and sautéed vegetables.
- Garnish with green onion and mandarin orange segments.