Quick way to grow your Orange Chicken
This recipe provides a quick and easy way to prepare delicious orange chicken, perfect for a weeknight meal or a tasty takeout alternative. Each bite offers a delightful balance of crispy chicken and zesty orange sauce.
Equipment
- medium bowl
- shallow dish
- large skillet or wok
- wire rack
- saucepan
Ingredients
Main Ingredients
- 1.5 lbs chicken breast cut into 1-inch pieces
- 0.5 cup cornstarch
- 1 egg
- 2 cups vegetable oil for frying
Orange Sauce
- 0.75 cup orange juice
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp orange zest
Instructions
Preparation
- Whisk the egg in a medium bowl and then toss the chicken pieces with the egg until coated.
- Place the cornstarch in a separate shallow dish, then dredge each chicken piece in the cornstarch, ensuring it is fully coated.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken in batches until golden brown and cooked through, about 3-5 minutes per batch. Remove cooked chicken and place on a wire rack to drain excess oil.
- In a separate saucepan, combine orange juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and orange zest. Bring this mixture to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens, approximately 2-3 minutes.
- Add the fried chicken to the thickened orange sauce, tossing gently to coat all pieces evenly.
Serving
- Serve the orange chicken immediately over white rice, garnished with green onions or sesame seeds if desired.
Notes
For extra crispiness, you can double-fry the chicken. Fry once until lightly golden, remove, increase heat, and fry again for 1-2 minutes until deeply golden and extra crispy.