orange chicken recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch chunks
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil for frying
- 1 cup orange juice (preferably fresh)
- 1 tablespoon orange zest
- 1/2 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Green onions and sesame seeds for garnish
Instructions
- In a medium bowl, whisk the eggs. In a separate shallow dish, combine the 1/2 cup cornstarch and 1/2 cup flour. Dip the chicken pieces into the egg wash, then coat them thoroughly in the flour mixture. Shake off any excess coating and set the chicken aside on a wire rack or plate.
- Heat about 2 inches of oil in a large skillet or wok to 350°F (175°C). Carefully add the chicken in batches, being careful not to overcrowd the pan. Fry for 5 to 7 minutes until the chicken is golden brown and cooked through. Remove the chicken with a slotted spoon and drain on paper towels.
- In a small saucepan, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
- Once the sauce is simmering, whisk in the cornstarch slurry. Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes translucent. It should be thick enough to coat the back of a spoon.
- Place the fried chicken into a large mixing bowl. Pour the hot orange sauce over the chicken and toss gently until every piece is evenly coated. Serve immediately while the chicken is still at its crispiest.
Find it online: https://www.yucolor.com/dinner/orange-chicken-recipe/