Chinese Orange Chicken Recipe
Servings: 6
Calories: 491kcal
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts chunked
- 3 eggs beaten
- 1/3 cup cornstarch
- 1/3 cup flour
- canola oil for frying
For The Orange Marinade
- 1 cup orange juice
- 1/2 cup sugar
- 2 tbsp seasoned rice vinegar
- 2 tbsp soy sauce
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- pinch red chili flakes
- zest from one orange
- 1 tbsp cornstarch
- thinly sliced green onions optional garnish
- toasted sesame seeds optional garnish
Instructions
To Make The Orange Sauce
- In a medium sized skillet, bring the orange juice, sugar, vinegar, soy sauce, ginger, garlic, & chili flakes to a quick simmer. Heat for 2 minutes, then set aside.
- Use a slotted spoon to separate the chicken from the sauce. Transfer the chicken to a plate to wait.
- Add the tablespoon of cornstarch and continue cooking the mixture, whisking until smooth, and letting the mixture simmer until thickened.
To Make The Chicken
- On a shallow plate, whisk together flour, cornstarch, and a pinch of salt until smooth.
- Transfer the beaten eggs to another shallow plate.
- Dip the chicken pieces in the beaten egg mixture. Then transfer it to the flour mixture, turning to coat. Shake to remove any excess.
- Working with 2-3" of oil at a time, let it get nice and hot. Cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Transfer the cooked chicken to a paper-towel-lined plate. Working in batches, repeat until all the chicken's been fried.
- Toss the chicken with the sauce. Serve the chicken over a bed of freshly cooked white rice. Top with thinly sliced green onions, and toasted sesame seeds for garnish.
Notes
recipe adapted from Modern Honey
Nutrition
Calories: 491kcal | Carbohydrates: 35g | Protein: 49g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 548mg | Sodium: 684mg | Potassium: 828mg | Fiber: 1g | Sugar: 21g | Vitamin A: 785IU | Vitamin C: 22.4mg | Calcium: 80mg | Iron: 3.3mg