Orange Chicken


Instead of takeout or delivery why not have eat in. This is a fairly quick fix dinner that my family loves.  My youngest request it often and could probably eat the entire pan by himself. But with a side of vegetable fried rice, he gets filled up on just a serving.

Orange Chicken


  • Vegetable Or Peanut Oil For Frying
  • Chicken
  • 3 whole Egg Whites
  • 2 Tablespoons Cornstarch
  • 2 whole Boneless, Skinless ChickenBreast or4 whole Thighs, Cut Into Bite Sized Pieces


  • 1 cup Orange Juice
  • 2 Tablespoon Soy Sauce
  • 2 Tablespoon Raw Sugar (OR Brown or White Sugar OR Honey)
  • 2 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
  • 1 teaspoon Sesame Oil
  • Dash Of Salt
  • Dash Of Crushed Red Pepper, More To Taste
  • 1 clove Garlic, Minced or Pressed
  • 1 tablespoons Minced Ginger
  • 1 tablespoon Cornstarch
  • Zest Of 1 Orange
  • 1/4 cup Water
  • 2 whole Green Onions, Sliced on the diagonal


For the chicken:

In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce:

put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add another 1/4 cup water and whisk in.)

(If the sauce gets too thick, just add another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In 3 to 4 batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) be sure to  move the chicken pieces around so they don’t stick together or to the pan. Fry for 2-3 minutes or until lightly golden. Let the pieces drain on a baking rack over a sheet pan or plate lined with paper towels for 2 to 3 minutes. When all the chicken is cooked divide it into 2 batches and drop them back into the oil for 1 to 2 minutes to crisp and brown the coating.

Toss the chicken in the sauce and serve immediately with topped with sliced green onions and orange slices.


Enjoy eating in tonight,



Grilled Pork Chop with Cherry Red Wine Reduction

A few beauties from my garden and a Cherry wine reduction.

This is a great summer dish when you feel like firing up the grill and eating alfresco. It’s also elegant enough to serve for a fancy dinner. It doesn’t take long to fix and is ready in about 30 minutes. Hope you enjoy!

Grilled Pork Chops With Cherry Wine Reduction

  • 4 center cut pork chops
  • 2 tablespoons olive or avocado oil
  • Salt and pepper generously

Prepare a grill when coals are ready they will be white and glow orange.  Sear both side of the chops then place on indirect heat to smoke a short while.  While the chop smoke make the reduction sauce. Check the chops the take about 7 to 10 minutes on each side then return to the hot part of the grill and sear the cross marks. Let the pork chops rest on a plate covered with foil for 5 to 8 minutes before serving.


Cherry Wine Sauce

  • 2 cups fresh dark red cherries pitted and sliced in half
  • 1 cup good red wine
  • 1/2 cup just cherry juice
  • 1/4 cup balsamic vinegar
  • dash of salt

Place everything in a medium saucepan over medium to low heat simmer until reduced. This takes about 10 to 15 minutes and will reduce to half of what you start with. The cherries will start to get soft and the sauce with thicken somewhat. Be sure to check ofter as it simmers it can reduce quickly and burn. Set aside in a small dish to serve with pork chops.

_DSC7749These are great with cheese grit (polenta) as shown in the photo.

Simple Cheese Grits



There’s a cool wine app that is free called VINO and it’s great for finding wines that not only taste great but won’t break the bank. Cabernet Sauvignon is a great wine for this recipe that pairs well with pork. It also has notes of cherry that compliment this sauce reduction. You can get a decent bottle of wine for $10.00 to 15.00 bucks or with a little checking there are some for less that are good.



Cherry Wine Reduction