orange chicken
This easy and delectable orange chicken recipe combines lightly battered, crispy fried chicken pieces in a sweet, spicy, tangy orange sauce. It is topped with thin slices of green onion and crushed red pepper.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- CHICKEN
- 3 egg whites, whisked
- 3 tablespoons cornstarch
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- vegetable or canola oil, for frying
- ORANGE SAUCE
- 1 cup plus 2 tablespoons orange juice
- 1/3 cup brown sugar
- 2 tablespoons rice vinegar (see notes)
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon chili paste like sambal oelek, more or less to taste
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 tablespoons orange zest
- 1 - 2 pinches red pepper flakes
- salt and freshly ground black pepper
- orange slices, for garnish
How To Make orange chicken
-
Step 1To make the chicken, whisk together the eggs and cornstarch in a large bowl. Add the chicken and stir to coat. Heat about an inch of oil in a Dutch oven or heavy stockpot over medium-high heat. Fry the coated chicken until cooked through, browned, and crispy on both sides. Work in batches, cooking the chicken in a single layer with space between the pieces. Remove to paper towels to drain.
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Step 2To make the sauce, whisk together 1 cup orange juice with the brown sugar, rice vinegar, soy sauce, grated ginger, chili paste, and garlic powder in a saucepan or skillet. Heat over medium to a low boil and then reduce to a simmer. Whisk together the cornstarch and remaining orange juice. Whisk it into the skillet and continue simmering until the mixture thickens.
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Step 3Add the fried chicken pieces back to the skillet and toss to coat. Heat for 1-2 minutes. Top with the green onions, orange zest, and crushed red pepper. Season with kosher salt and black pepper to taste. For best results, serve promptly.
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