Orange Chicken
Orange Chicken is a popular dish that features crispy chicken pieces coated in a sweet and tangy orange sauce. This flavorful dish can be served over rice or noodles and makes for a perfect weeknight meal.
Equipment
- 1 deep frying pan or large skillet
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 tongs or a slotted spoon
- 1 saucepan
- 1 grater for zest
Ingredients
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil For frying.
- ½ cup orange juice Freshly squeezed preferred.
- Zest of 1 orange
- ¾ cup sugar
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Instructions
- In a mixing bowl, combine the flour, cornstarch, salt, and pepper to create the coating.
- In a separate bowl, whisk the eggs until well-beaten.
- Dip each piece of chicken first into the egg, allowing excess to drip off, then coat with the flour mixture, pressing lightly to adhere.
- Heat the vegetable oil in a deep frying pan over medium-high heat. Once hot, carefully add the chicken pieces in batches so as not to overcrowd the pan. Fry until golden brown and crispy, about 5-6 minutes per batch. Remove and drain on paper towels.
- In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir and bring to a boil over medium heat. Reduce the heat and simmer until thickened, about 5-7 minutes.
- Once the sauce has thickened, add the fried chicken to the saucepan and toss until the chicken is evenly coated.
- Serve the Orange Chicken hot over steamed rice or noodles.
Notes
For a spicier version, add red pepper flakes to the sauce.
This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
Adjust the sweetness by reducing or increasing the sugar according to taste.