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Orange Chicken

Delicious, restaurant style orange chicken. The chicken is crisp on the outside and soft on the inside. The sauce is bursting with fresh, sweet, and tangy flavor. The garnish adds subtle flavors and a look sure to impress.
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Active Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 6

Ingredients
  

For the sauce:

  • 1 cup of orange juice - with no pulp or added sugar
  • 1/4 cup white sugar
  • 2 tablespoons white vinegar - This adds a bright
  • 2 tablespoons soy sauce
  • 1/3 teaspoon minced ginger
  • 2 minced garlic gloves
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the chicken:

  • 1.5 pounds cubed chicken breast - about 1 inch pieces
  • 1 egg
  • 2 tablespoons water
  • 1/4 cup corn starch
  • 1/2 cup all-purpose flour
  • A pinch of salt
  • 1/4 cup vegetable oil
  • Green onion
  • Sesame seeds
  • Orange slices - optional for garnish

Instructions
 

For the sauce:

  • To a medium sized sauce pan add 1 cup of orange juice, 1/4 cup of sugar, 2 tablespoons of white vinegar, 2 tablespoons of soy sauce, 1/3 tsp minced ginger, 2 minced garlic cloves, and 1/2 tsp of red chili flakes. Heat on medium heat for about 5 minutes, or until the sugar fully dissolves when stirring.
  • In a small bowl, combine 1 tablespoons of cornstarch with 2 tablespoons of water. Whisk with a fork until there are no clumps.
  • Stir in the cornstarch mixture to the pan and stir periodically for about 10 minutes or until the sauce becomes slightly thick. Rmove the pan from heat and cover until ready to add the chicken.

For the chicken:

  • Mix 1/4 cup cornstarch, 1/2 a cup of flour, and a pinch of salt onto a large bowl.
  • Whisk 1 egg and 2 tablespoons of water in a medium sized bowl.
  • Heat 1/4 cup of oil in a large pan on medium-high heat.
  • Cut the chicken into bite sized pieces - around 1 inch on each side.
  • Coat chicken pieces in the whisked eggs and then in the flour mixture. Set aside until all of the pieces are coated.
  • Add chicken to the pan and cook for around 5 minutes on each side or until the chicken is golden brown. You may have to work in batches if there is not room for them to all lay flat. Once fried, add chicken to the sauce pan and fold it in until it is evenly coated.
  • Once platted, sprinkle the chicken with sesame seeds and sliced green onions. Add your orange peels on the side if you are using them.

Notes

Serves with fried rice, white rice, or chow mien.