AsianDinner

Chinese Orange Chicken

Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4
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Ingredients

Units
  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 3 eggs, whisked
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • Salt to taste
  • Oil for frying
  • 1 cup orange juice
  • 1/2 cup sugar
  • 2 tbsp rice vinegar or white vinegar
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1/4 tsp ginger
  • 1/4 tsp garlic powder or 2 garlic cloves, finely diced
  • 1/2 tsp red chili flakes
  • Orange zest from 1 orange
  • 1 tbsp cornstarch
  • Green onions for garnish
  • Orange zest for garnish

Instructions

  1. 1

    To make the orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

  2. 2

    In a small bowl, whisk 1 tbsp of cornstarch with 2 tbsp of water to form a paste. Add to 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 add orange zest.

  3. 3

    To make the chicken: Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt and stir.

  4. 4

    Whisk eggs in a separate shallow dish.

  5. 5

    Dip chicken pieces in egg mixture and then flour mixture. Place on a plate.

  6. 6

    Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350°F.

  7. 7

    Working in batches, cook several chicken pieces at a time for 2-3 minutes, turning often until golden brown. Place chicken on a paper towel-lined plate. Repeat with remaining chicken.

  8. 8

    Toss chicken with orange sauce. Reserve some sauce to serve over rice if desired. Garnish with green onions and orange zest.