Description
A quick and delicious recipe for Chinese Orange Chicken featuring crispy chicken coated in a tangy orange sauce, perfect for busy weeknights.
Ingredients
For the chicken
- 4 pieces Boneless Skinless Chicken Breasts, cut into bite-size pieces (Uniform pieces ensure even cooking.)
- 3 pieces Eggs, whisked
- 1/3 cup Cornstarch (For dredging.)
- 1/3 cup Flour (For dredging.)
- Salt (Generous pinch.)
- Oil (For frying.)
For the sauce
- 1 cup Orange Juice (Freshly squeezed recommended.)
- 1/2 cup Sugar (Adjust to taste.)
- 2 tablespoons Rice Vinegar (or White Vinegar)
- 2 tablespoons Soy Sauce (Use tamari for a gluten-free dish.)
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
- 1/2 teaspoon Red Chili Flakes (Increase for more heat.)
- 1 tablespoon Cornstarch (For thickening the sauce.)
- 1 piece Orange Zest (from 1 orange) (Add at the end for flavor.)
Garnish
- Green Onions (For topping.)
- Orange Zest (For garnishing.)
Instructions
Prepare the sauce
- In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add to the orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken.
- Once the sauce is thickened, remove from heat and stir in the orange zest.
Cook the chicken
- Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt and stir.
- Whisk eggs in another shallow dish.
- Dip chicken pieces in the egg mixture, then coat with the flour mixture. Place on a plate.
- Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F.
- Working in batches, fry the chicken pieces for 2-3 minutes, turning often until golden brown. Place cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
- Toss the cooked chicken with the orange sauce. Optionally, reserve some sauce for serving on rice.
Notes
Serve with steamed rice or veggies. Store leftovers in the fridge for up to 3 days. Reheat gently to maintain the coating’s crispiness. Sauce can be stored for 4-5 days separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Chinese