Orange Chicken
Orange Chicken
Ingredients
For the Chicken
- 4 chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 2 teaspoons soy sauce
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1 cup orange juice
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange marmalade
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
Instructions
- 1
Prepare the chicken: In a medium bowl, whisk together the beaten egg and 2 teaspoons of soy sauce. Add the chicken pieces and toss to coat. In a separate shallow dish, combine the 1/4 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Set aside.
⏱️ 10 min
- 2
Prepare the orange sauce: In a small saucepan, combine the orange juice, granulated sugar, rice vinegar, orange marmalade, 3 tablespoons of soy sauce, minced garlic, and minced ginger. Whisk until well combined. In a separate small bowl, dissolve the 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry. Add the slurry to the saucepan.
⏱️ 5 min
- 3
Cook the orange sauce: Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min
- 4
Fry the chicken: Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 5
Combine chicken and sauce: In a large bowl, add the fried chicken pieces. Pour the warm orange sauce over the chicken and toss gently to coat all the pieces evenly. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
For the Chicken
- 4 chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 2 teaspoons soy sauce
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1 cup orange juice
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange marmalade
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
Instructions
- 1
Prepare the chicken: In a medium bowl, whisk together the beaten egg and 2 teaspoons of soy sauce. Add the chicken pieces and toss to coat. In a separate shallow dish, combine the 1/4 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Set aside.
⏱️ 10 min - 2
Prepare the orange sauce: In a small saucepan, combine the orange juice, granulated sugar, rice vinegar, orange marmalade, 3 tablespoons of soy sauce, minced garlic, and minced ginger. Whisk until well combined. In a separate small bowl, dissolve the 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry. Add the slurry to the saucepan.
⏱️ 5 min - 3
Cook the orange sauce: Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min - 4
Fry the chicken: Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 5
Combine chicken and sauce: In a large bowl, add the fried chicken pieces. Pour the warm orange sauce over the chicken and toss gently to coat all the pieces evenly. Serve immediately.
⏱️ 5 min