Chinese Orange Chicken
Crispy fried chicken tossed in a sweet and tangy orange sauce, perfect for a flavorful meal.
Ingredients
Chicken and Coatings
- 4 Boneless Skinless Chicken Breasts Chicken Breasts cut into bite-size pieces
- 3 Eggs Eggs whisked
- 1/3 cup Cornstarch Cornstarch
- 1/3 cup Flour Flour
- Salt Salt
- for frying Oil Oil
- 1 cup Orange Juice Orange Juice
- 1/2 cup Sugar Sugar
- 2 Tablespoons Rice Vinegar Rice Vinegar or White Vinegar
- 2 Tablespoons Soy Sauce Soy Sauce use tamari for a gluten-free dish
- 1/4 teaspoon Ginger Ginger
- 1/4 teaspoon Garlic Powder Garlic Powder or 2 garlic cloves, finely diced
- 1/2 teaspoon Red Chili Flakes Red Chili Flakes
- from 1 orange Orange Zest Orange Zest
- 1 Tablespoon Cornstarch Cornstarch
- Green Onions
- from 1 orange Orange Zest Orange Zest
Instructions
- 1. In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- 2. Whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to the orange sauce and whisk together. Cook for 5 minutes until thickened, then stir in orange zest.
- 3. In a shallow dish, mix flour and cornstarch with a pinch of salt. In another dish, whisk eggs.
- 4. Dip chicken pieces in egg mixture, then coat with flour mixture. Fry in hot oil (350°F) in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
- 5. Toss fried chicken with orange sauce. Serve with green onions and orange zest. Reserve some sauce for rice if desired.
Notes
For a balanced meal, serve with steamed vegetables or rice.