If you're looking to take you chicken game up to the next level this orange chicken recipe is just the thing. Orange chicken is tender, crispy, sweet and spicy all at the same time. Its sooo good!
- 4 chicken breasts (boneless/skinless, cut into bite-size pieces)
- 4 eggs (whisked)
- 1/3 cup cornstarch
- 1/3 cup flour
- vegetable oil (for frying)
- salt (to taste)
Orange Chicken Sauce
- 1 cup orange juice
- 1/3 cup sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1/2 tsp ginger
- 4 garlic cloves (minced)
- 1 tsp red chili flakes (add more or less for spice preference)
- 2 tbsp water
- 1 orange (for zest)
- 1 1/2 tbsp corn starch
- scallions (green onions) (for garnish)
First, make the orange sauce. Add orange juice, sugar, vinegar, soy sauce, ginger, garlic and red chili flakes to a medium pot. Allow to heat through on medium heat for about 3 minutes. While the sauce is heating up, whisk a tablespoon of cornstarch with 2 tablespoons of water to make a paste, then add to the orange sauce and combine. Cook the mixture for about 5 minutes or until it begins to thicken. Once the sauce has thickened, remove from the heat and add in the orange zest.
Once the sauce has been made it’s time to make the chicken. Place the flour and cornstarch in a shallow dish and whisk together, then add a pinch or 2 of salt. Dip the chicken pieces into the egg mixture and then flour mixture. Heat about 3 inches of frying oil over medium-high heat in a large skillet. Fry the chicken in batches, cooking for about 3 minutes or until golden brown. Place the fried chicken pieces on a plate lined with paper towels.
Once all of the chicken has been fried, toss it in the orange sauce over low heat in the same skillet. Garnish with scallions and serve immediately.
Calories: 354kcal | Carbohydrates: 33g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 559mg | Potassium: 756mg | Fiber: 1g | Sugar: 17g | Vitamin A: 434IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg