Orange Chicken
This delightful Orange Chicken recipe combines crispy chicken with a sweet and tangy orange sauce, creating a dish that's sure to satisfy your cravings. Perfect for serving over rice or enjoying on its own!
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 frying pan or wok
- 1 cooking thermometer (optional)
- 1 slotted spoon
- 2 paper towels
- 1 saucepan
Ingredients
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil For frying.
- 1/2 cup fresh orange juice
- zest of 1 orange orange zest
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 clove garlic Minced.
- 1 teaspoon ginger Minced.
- 1 tablespoon cornstarch Mixed with 2 tablespoons of water for thickening.
- green onions For garnish, optional.
- sesame seeds For garnish, optional.
Instructions
- In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Mix well.
- Add the chicken pieces to the dry mixture and toss until well coated.
- Heat vegetable oil in a frying pan or wok over medium-high heat. Once hot, carefully add the chicken in batches, frying until golden brown and cooked through, about 5-6 minutes per batch. Use a cooking thermometer to ensure the internal temperature reaches 165°F (74°C). Remove chicken and drain on paper towels.
- In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, and minced ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch-water mixture and cook for an additional 1-2 minutes, or until the sauce thickens.
- Toss the fried chicken pieces in the sauce until well coated.
- Serve the Orange Chicken immediately, garnished with chopped green onions and sesame seeds if desired. Enjoy with steamed rice!
Notes
For a healthier version, bake the coated chicken instead of frying.
You can adjust the sweetness of the sauce by modifying the amount of sugar to your taste.
This dish pairs well with steamed broccoli or snap peas for a complete meal.