Orange Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 355kcal

Ingredients

2 cups Canola oil more if needed
3/4 cup All-purpose flour
1/2 cup Cornstarch
1 pound Chicken breast boneless skinless cut into bite sized pieces
1 Egg beaten
Sesame seeds garnish
2 tbsp Scallions chopped
4 Dinner rolls

Sauce

1 cup Orange juice
1 tbsp Orange zest
2 tbsp Reduced-sodium soy sauce
¼ cup Rice wine vinegar
½ cup Brown sugar
2 cloves Garlic minced
1 tbsp Cornstarch mixed with equal amount of water

US Customary - Metric

Instructions

In a medium saucepan or deep fryer, heat the oil to 350˚F. Line a plate with paper towels and set aside.
In a medium bowl, mix together the flour, cornstarch, salt and pepper.
Add the chicken cubes to the egg and then into the flour mixture, making sure the chicken gets thoroughly coated.
Fry the chicken in the oil (in batches if needed) until golden, to an internal temperature of 160 degrees using a thermometer. Once done, place on paper towels to drain excess grease and immediately season with salt.
In the meantime, using a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic. Place the saucepan over medium heat and bring to a simmer while stirring until the sugar dissolves completely. (Carefully taste and adjust sugar or soy sauce to suit your preference).
Whisk the cornstarch with water in a cup until fully dissolved to make a slurry and pour into the sauce. Stir constantly until the sauce thickens to somewhat of a jelly consistency. Then remove from heat.
Add the fried chicken and toss until the sauce coats it thoroughly.
Garnish with sesame seeds and scallions. Serve with bread.

Notes

Pro Tip: To get crispy chicken, maintain the oil temperature as close as possible to 350°F. Any lower and the chicken will be greasy. Any higher and the outside will crispen too quickly before the inside is done. Also avoid crowding the pot/deep fryer.

Nutrition