Orange Chicken
A delightful Chinese-American dish combining crispy chicken with a sweet and tangy orange sauce, perfect for any meal.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1/2 cup cornstarch
- 2 large eggs Whisked.
- 1/4 cup vegetable oil For frying.
For the Sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1/2 cup sugar
- 1/2 cup orange juice Freshly squeezed preferred.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Zest of 1 orange
For Garnish
- 2 stalks green onions, chopped For garnish.
- to taste sesame seeds Optional, for garnish.
Instructions
Preparation
- Begin by cutting the chicken breasts into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
- In a bowl, whisk together the eggs. In another bowl, add the cornstarch.
Cooking Chicken
- Dip each chicken piece into the eggs and then coat them with cornstarch, ensuring they are thoroughly covered.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches, making sure not to overcrowd the pan.
- Cook until golden brown and crispy, approximately 5-7 minutes. Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.
Making the Sauce
- In the same skillet, reduce the heat to medium and add ginger and garlic. Sauté for about 30 seconds until fragrant.
- Stir in the sugar, orange juice, soy sauce, rice vinegar, and orange zest. Let the sauce simmer for a few minutes until it thickens slightly.
Combining
- Return the crispy chicken to the skillet, stirring to coat it evenly in the sauce. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat to retain crispiness.