Description
A deliciously crispy orange chicken coated in a sweet and tangy sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup (63g) flour
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (118ml) vegetable oil
- 2 eggs
- 1 cup (237ml) orange juice, divided
- 1 tablespoon cornstarch
- 1/2 cup (100g) white sugar
- 1 1/2 tablespoons white vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 teaspoon ginger (freshly grated preferred)
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- Optional garnish: chopped green onions, toasted sesame seeds
Instructions
- Cut chicken into 1-inch pieces and pat dry.
- In a bowl, mix flour, cornstarch, salt, and pepper.
- Beat eggs in a shallow dish.
- Dip chicken pieces into eggs, then coat in the flour mixture.
- Heat oil in a skillet to 350°F and fry chicken in batches for 5 minutes per side or until golden brown and cooked through. Drain on paper towels or a wire rack.
- For the sauce, whisk 1 cup orange juice (reserve 2 tablespoons), sugar, vinegar, soy sauce, honey, ginger, garlic, and chili flakes.
- Mix reserved 2 tablespoons orange juice with 1 tablespoon cornstarch to make a slurry.
- In a clean skillet, heat the orange juice mixture, then add the slurry. Stir and cook for 5–8 minutes until thickened.
- Add fried chicken to the sauce and toss to coat evenly.
- Garnish with green onions and sesame seeds, if desired. Serve hot.
Notes
- Ensure chicken is well coated for optimal crispiness.
- Adjust sweetness of the sauce by varying the amount of sugar.
- Serve with rice or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 20g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg