How To Make Fresh Chinese Orange Chicken
Enjoy a fresh and crispy bite of this orange chicken, packed with crispy chicken coated in a sweet-sticky and zesty orange sauce, for a filling meal!
Serves:
Ingredients
- 1½lbschicken breasts,boneless skinless, cut into 1-inch pieces
- 1cupchicken broth,low-sodium
- 1tbsporange zest,finely grated
- ½cuporange juice,freshly squeezed
- ⅓cupwhite vinegar
- ¼cupsoy sauce
- ½cupgranulated sugar
- ¼tspginger,dried
- 2tbspyellow onion,grated
- 2garlic cloves,finely minced
- 1tspSriracha hot sauce,optional
- freshly ground black pepper,or white pepper, to taste
- 1¼cupscornstarch,plus 2 tbsp
- 2tbspwater,cold
- 2large eggs
- vegetable oil,or peanut oil, for frying
- green onions,chopped, for garnish, optional
- sesame seeds,for garnish, optional
Instructions
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Place the chicken pieces in a gallon-size resealable bag; set aside.
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In a medium saucepan, combine the chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha, and pepper.
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Whisk the mixture well, then measure out ⅔ cup of the mixture, and pour it over the chicken in a resealable bag. Seal the bag while pressing excess air out, and press the chicken into the marinade.
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Place the bag in a bowl or baking dish, then refrigerate for 30 minutes.
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Return the remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water, then stir the mixture into the sauce.
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Reduce the heat to medium-low and cook for 1 to 2 minutes longer, stirring constantly, until thickened. Remove from heat.
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Pour the vegetable oil into a large cast iron Dutch oven, filling the pot about 2 inches deep. Heat the oil to 350 degrees F.
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Whisk eggs in a shallow dish until well blended. Pour remaining cornstarch into a separate shallow dish.
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Remove the chicken from refrigerator, then drain and discard marinade from chicken.
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Dip the chicken pieces into the egg, followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place the chicken pieces into preheated oil.
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Cook for 5 to 7 minutes until golden, turning once during cooking. Using skimmer, remove the fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.
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Repeat the process with the remaining chicken. Pour the drained fried chicken into a bowl and toss with the sauce.
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Serve warm over white or brown rice garnished with green onions and sesame seeds, and enjoy!
Nutrition
- Calories: 546.01kcal
- Fat: 19.64g
- Saturated Fat: 4.72g
- Trans Fat: 0.18g
- Monounsaturated Fat: 9.40g
- Polyunsaturated Fat: 3.97g
- Carbohydrates: 55.98g
- Fiber: 0.91g
- Sugar: 23.13g
- Protein: 33.63g
- Cholesterol: 162.93mg
- Sodium: 912.46mg
- Calcium: 45.92mg
- Potassium: 511.95mg
- Iron: 1.99mg
- Vitamin A: 68.21µg
- Vitamin C: 15.51mg
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