Chinese Orange Chicken

Crispy fried chicken bathed in a bright, glossy orange sauce strikes the perfect balance between sweet and tangy. The tender chicken pieces are coated in a light, crunchy crust that stays golden even after tossing in the silky sauce. Perfect for weeknight dinners when you're craving takeout-quality flavor at home.

Ingredients

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

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.

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.

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

Whisk eggs in a separate shallow dish.

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

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.

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.

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