This post was based on my friend LV's recipe for restaurant-style orange chicken. I used her sauce recipe to marinate a whole roast whole chicken, rather than fried chicken pieces. I served the chicken on a bed of sticky rice, ginger-steamed baby bok choy and mushrooms. This recipe serves 4.
The make the sauce, whisk together in a medium saucepan 1/2 cup freshly squeezed orange juice, 1 cup chicken broth, 1/2 cup white sugar, 1 tablespoon brown sugar, 1/3 cup rice vinegar, 2-1/2 tablespoons soy sauce, 1 tablespoon grated orange zest, 1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger root and 1/4 teaspoon red pepper flakes.
Mix two tablespoons cornstarch with two tablespoons water and set aside. Bring mixture in saucepan to a boil and slowly add the corn starch mixture, stirring frequently until thickened. When sauce has cooled, put the whole chicken in a large bowl and pour the half the sauce over. Marinate for several hours, occasionally spooning the marinade over the chicken.
Roast the chicken at 400°F for 1 hour to 1-1/2 hours, depending on the size of your chicken. Baste with the juices every 20-30 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F.
While the chicken is cooking, prepare 2 cups of sticky rice according to package directions. You can substitute some or all of the water with chicken broth for extra flavour.
Wash and coarsely chop 12 baby bok choy and quarter about 15 mushrooms. Place into a steamer basket and steam over boiling water seasoned with several pieces of sliced ginger.
Serve the chicken over the rice and vegetables. Garnish with sesame seeds and minced green onion, and serve sauce on the side.