Orange Chicken
Orange Chicken
Ingredients
For the Chicken and Batter
- 1/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 2/3 cup water
- 2 chicken breasts, cut into 1-inch cubes
- 4 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 2 cups orange juice
- 1 cup granulated sugar
- 1/4 cup soy sauce
- 1 garlic, clove, minced
- 1 teaspoon ginger, grated or minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 2 cups white rice, cooked
- 4 cups broccoli florets, roasted
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, 3/4 cup cornstarch, and baking powder. Gradually add 2/3 cup water, whisking until a smooth, thick batter forms. Set aside.
⏱️ 5 min
- 2
Add the 1-inch cubed chicken breasts to the batter, ensuring each piece is thoroughly coated. Toss gently to combine.
⏱️ 5 min
- 3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully add about half of the battered chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, until lightly golden and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 8 min•🌡️ 350
- 4
While the chicken rests, prepare the sauce. In a medium saucepan, combine the orange juice, granulated sugar, soy sauce, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 5
In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until a smooth slurry forms. Gradually whisk this slurry into the simmering sauce. Continue to simmer and stir for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 6
Increase the oil temperature to 375°F. Carefully return all of the fried chicken pieces to the hot oil. Fry for an additional 2 minutes, or until deeply golden brown and extra crispy. Remove the chicken from the oil and drain on the wire rack.
⏱️ 4 min•🌡️ 375
- 7
Add the crispy chicken to the saucepan with the thickened orange sauce. Toss gently to coat all the chicken pieces evenly.
⏱️ 2 min
- 8
Serve the orange chicken immediately over cooked white rice, accompanied by roasted broccoli.
⏱️ 1 min
Kitchen Tools
Orange Chicken
For the Chicken and Batter
- 1/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 2/3 cup water
- 2 chicken breasts, cut into 1-inch cubes
- 4 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 2 cups orange juice
- 1 cup granulated sugar
- 1/4 cup soy sauce
- 1 garlic, clove, minced
- 1 teaspoon ginger, grated or minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 2 cups white rice, cooked
- 4 cups broccoli florets, roasted
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, 3/4 cup cornstarch, and baking powder. Gradually add 2/3 cup water, whisking until a smooth, thick batter forms. Set aside.
⏱️ 5 min - 2
Add the 1-inch cubed chicken breasts to the batter, ensuring each piece is thoroughly coated. Toss gently to combine.
⏱️ 5 min - 3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully add about half of the battered chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, until lightly golden and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 8 min•🌡️ 350 - 4
While the chicken rests, prepare the sauce. In a medium saucepan, combine the orange juice, granulated sugar, soy sauce, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min - 5
In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until a smooth slurry forms. Gradually whisk this slurry into the simmering sauce. Continue to simmer and stir for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 3 min - 6
Increase the oil temperature to 375°F. Carefully return all of the fried chicken pieces to the hot oil. Fry for an additional 2 minutes, or until deeply golden brown and extra crispy. Remove the chicken from the oil and drain on the wire rack.
⏱️ 4 min•🌡️ 375 - 7
Add the crispy chicken to the saucepan with the thickened orange sauce. Toss gently to coat all the chicken pieces evenly.
⏱️ 2 min - 8
Serve the orange chicken immediately over cooked white rice, accompanied by roasted broccoli.
⏱️ 1 min