Orange Chicken
Easy Orange Chicken - crispy chicken in tangy orange sauce with vinegar, soy sauce, sugar and chicken broth. Takes 30 minutes to make and much better than Panda Express or takeout.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 oz (280g) boneless chicken breast (cut into bite-sized cubes)
- oil (for deep-frying)
- 1 tablespoon cooking oil
- 2 cloves garlic (minced)
- orange slices (for garnishing)
- white sesame ( for garnishing)
- 1/4 cup orange juice
- 1/2 teaspoon orange zest
- 1 tablespoon garlic chili sauce (Rooster brand Huy Fong, optional)
- 3 tablespoons chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar (red wine or Chinese white vinegar)
- 1 teaspoon cornstarch
- 1 pinch salt
- 1 egg white
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/3 cup water ( ice cold)
- 1 tablespoon cooking oil
- 1 pinch salt
Instructions
- 1
In a bowl, mix all the ingredients for the Orange Sauce together and whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat them well, and set aside.
- 2
Heat a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes one by one, ensuring they are spread out to prevent sticking and overcrowding the wok or skillet.
- 3
Deep-fry the chicken pieces until they turn golden brown and become crispy. Remove them using a strainer and drain on paper towels.
- 4
Transfer the deep-frying oil to a container, leaving 1 tablespoon in the wok or skillet. Add the garlic and stir-fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer.
- 5
Toss in the deep-fried chicken and stir to combine well. Dish out, garnish with orange slices, sprinkle with white sesame seeds, and serve immediately with steamed rice.