Chinese Orange Chicken Better (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts, cut into bite-size pieces
02 -
3 eggs, whisked
03 -
1/3 cup cornstarch
04 -
1/3 cup flour
05 -
Salt, to taste
06 -
Oil, for frying
→ Orange Chicken Sauce
07 -
1 cup orange juice
08 -
1/2 cup sugar
09 -
2 tablespoons rice vinegar or white vinegar
10 -
2 tablespoons soy sauce (use tamari for a gluten-free dish)
11 -
1/4 teaspoon ginger
12 -
1/4 teaspoon garlic powder or 2 garlic cloves, finely diced
13 -
1/2 teaspoon red chili flakes
14 -
Zest from 1 orange
15 -
1 tablespoon cornstarch
→ Garnish
16 -
Green onions, sliced
17 -
Orange zest
# Instructions:
01 -
In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to form a paste. Add the paste to the orange sauce and whisk together. Continue cooking for 5 minutes until thickened. Remove from heat and stir in orange zest.
02 -
In a shallow dish, combine flour, cornstarch, and a generous pinch of salt. Stir to mix. In a separate shallow dish, whisk eggs to combine.
03 -
Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Set the coated pieces on a plate.
04 -
Heat 2–3 inches of oil in a heavy-bottomed pot over medium-high heat. Use a thermometer to monitor oil temperature, aiming for 350°F (175°C). Working in batches, fry a few chicken pieces at a time for 2–3 minutes, turning often until golden brown. Remove to a paper-towel-lined plate and repeat until all chicken is cooked.
05 -
Toss the fried chicken pieces with the prepared orange sauce. Optionally, reserve some sauce to drizzle over rice. Garnish with sliced green onions and orange zest before serving.
# Notes:
01 -
For a gluten-free variation, replace regular soy sauce with tamari and ensure all other ingredients are gluten-free.