Description
This orange chicken features a sweet and bright sauce with crisp chicken, making it a family favorite.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- In a bowl, season the chicken pieces with salt and pepper.
- Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and place on a paper towel-lined plate to drain excess oil.
- In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
- Once the sauce is simmering, add the cornstarch-water mixture to thicken the sauce. Stir continuously until thickened, about 2-3 minutes.
- Add the fried chicken pieces to the sauce, tossing until evenly coated.
- Serve the orange chicken over steamed rice, garnished with sesame seeds and sliced green onions if desired.
Notes
For best results, use fresh orange juice and don’t let the chicken sit in the sauce too long to keep it crispy.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Frying
- Cuisine: Chinese