Description
Crispy Chinese orange chicken coated in a sweet tangy sauce. Easy homemade recipe ready in 35 minutes.
Ingredients
Chicken
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
Orange Sauce
- 1 cup orange juice
- 1/2 cup sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1/2 teaspoon red chili flakes
- Zest of 1 orange
- 1 tablespoon cornstarch + 2 tablespoons water
Garnish
- Green onions
- Orange zest
Instructions
In a saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes. Heat over medium heat for about 3 minutes until slightly simmering.
Mix cornstarch with water to create a slurry. Add to the sauce and whisk continuously for 4–5 minutes until thickened. Remove from heat and stir in orange zest.
In a shallow dish, mix flour, cornstarch, and a pinch of salt. In another bowl, whisk the eggs.
Dip each chicken piece into the egg mixture, then coat thoroughly in the flour mixture. Place on a plate.
Heat 2–3 inches of oil in a heavy pot to 350°F (175°C).
Fry chicken in batches for 2–3 minutes, turning occasionally, until golden and crispy. Transfer to paper towels.
Add fried chicken to the sauce and toss until fully coated and glossy.
Serve hot over rice and garnish with green onions and extra orange zest.