Orange Chicken
The ultimate Chinese Orange Chicken made with crispy chicken in a delicious orange sauce. Don't forget to check out my step by step photos and tips above!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
- 2 Eggs
- 1/2 cup Cornstarch
- 1/2 cup Flour
- Oil for frying
- 1 cup Orange Juice (fresh)
- 1/2 cup Sugar
- ¼ cup Rice Vinegar or White Vinegar
- 3 tbsp Soy Sauce use tamari for a gluten-free dish
- 1/2 teaspoon Ginger
- 1/2 teaspoon Garlic Powder or 2 garlic cloves (finely diced)
- 1/2 teaspoon Red Chili Flakes
- 1 tsp sesame oil
- Orange Zest from 2 oranges
- 1 Tablespoon Cornstarch
- Green Onions (chopped)
Instructions
- 1
For the sauce:
- 2
Mix all the ingredients for the sauce except the corn starch in a bowl and set aside. Mix the cornstarch with 2 tablespoons of water or orange juice in a small bowl and set aside.
- 3
Pour the sauce into a large skillet and place over medium heat, stirring occasionally. Once the sauce is bubbling, stir in the cornstarch slurry and continue cooking until thickened about 4 minutes. Remove from heat and set aside until the chicken is fried.
- 4
For the chicken
- 5
Fill a Dutch oven or large skillet with about an inch of oil then place over medium high heat. Monitor temp with a thermometer, you'll want it to be 350F when you start frying.
- 6
Crack eggs into a bowl and whisk together and mix the chicken pieces in the egg.
- 7
Whisk the flour and cornstarch together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.
- 8
Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side. Once golden transfer to a plate lined with paper and continue frying the remaining chicken in batches. Keep the orange sauce warm on a low heat while frying the chicken.
- 9
Add the fried chicken to the warmed orange sauce and toss to cover then sprinkle with green onion and serve over rice.