Orange Chicken

Orange Chicken
This mouthwatering recipe for orange chicken features crispy, pan-fried chicken in a sweet and tangy citrus sauce. Ready in 30 minutes!
Cuisine: Asian Dishes
Cook time: 
Total time: 
Ingredients
  • 2 lbs chicken breast, or thigh meat
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp kosher salt
  • ½ tsp white pepper
  • ¾ cup water
  • 1 egg
  • 2 oranges, zest and segments
  • 4 green onions, chopped thin
  • Sauce
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced (1-inch piece)
  • ½ tsp red pepper flakes
  • ½ cup sugar
  • ¼ cup orange juice
  • ¼ cup white vinegar
  • ¼ cup water + 2 tbsp
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
Instructions
  1. Zest one of the oranges and then juice it. Set aside. Cut the other orange into several slices and cut each slice into 6 pieces. Set aside.
  2. Cut the chicken into 1-inch pieces, set aside. In a bowl mix together the flour, cornstarch, salt and pepper. Make a well in the center and pour in the water and egg. Whisk together to form a pancake like better. Add the orange zest and stir through to mix thoroughly. Add the chicken, tossing to coat. Set aside.
  3. In a saucepan or wok over medium heat add the oil. Saute the garlic, ginger and red pepper flakes for a minute. Add the sugar, ¼ cup orange juice, white vinegar, ¼ cup of water, soy sauce and sesame oil. Stir and cook until sugar has dissolved and sauce is boiling.
  4. In a small bowl mix the cornstarch with remaining 2 tablespoons of water and stir into boiling sauce mixture. Stir and cook on low until sauce has thickened, 1-2 minutes.
  5. Heat a Dutch oven, deep pot or wok with 1-inch of vegetable oil. Heat to 350°F, and working in batches, drop each piece of chicken in hot oil, cooking for 5 minutes and golden brown in color. Transfer to a paper towel lined baking tray with wire rack. Keep warm in 250°F oven while frying remaining chicken.
  6. Once all chicken has fried, add all back to the hot oil and fry 1 minute, tossing carefully. Remove from oil, drain on wire lined tray and then transfer to large bowl.
  7. Pour sauce over chicken, add orange pieces and toss to coat. Serve with green onion sprinkled on top.

 

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