Orange Chicken
A sweet, tangy, and crispy chicken dish inspired by Chinese-American takeout.
Ingredients
For the chicken:
- 500 g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 egg
- ½ cup cornstarch
- ½ cup flour
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying
For the orange sauce:
- ¾ cup orange juice (fresh preferred)
- 1 tbsp orange zest
- 3 tbsp soy sauce
- 3 tbsp sugar or honey
- 2 tbsp rice vinegar (or white vinegar)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the chicken
- In a bowl, toss chicken with the egg.
- Mix cornstarch, flour, salt, and pepper in another bowl.
- Coat the chicken pieces evenly.
- Fry the chicken
- Heat oil to about 175°C (350°F).
- Fry chicken in batches for 4–6 minutes until golden and cooked through.
- Drain on paper towels.
- Make the sauce
- In a saucepan, combine orange juice, orange zest, soy sauce, sugar, vinegar, garlic, and ginger.
- Bring to a simmer.
- Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes.
- Combine
- Add the fried chicken to the sauce and toss until coated.
- Cook for another minute to glaze the chicken.
- Serve
- Garnish with sesame seeds and sliced green onions if desired.
- Serve over steamed rice.
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
For a spicier version, add 1–2 teaspoons of chili flakes or a spoonful of sriracha to the sauce. 🍊🍗