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Celina Swartz

Orange Chicken Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Chicken
  • 3 Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 2 Eggs
  • 1 cup All Purpose Flour
  • 1/2 cup Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Vegetable Oil, for frying
Sauce
  • 1 cup Orange Juice fresh
  • 2 tbsp Soy Sauce
  • 1/4 cup Rice Vinegar or White Vinegar
  • 1/2 cup Brown Sugar
  • 1 tsp Garlic Powder
  • 1 tbsp Cornstarch, mixed with 1 tbsp water
  • Orange Zest from 1 orange
Garnishes (optional)
  • sesame seeds
  • green onions

Method
 

Orange Chicken Sauce
  1. Mix all the ingredients for the sauce except the corn starch in a bowl and set aside. Mix the cornstarch with 1 tablespoon of water in a small bowl and set aside.
  2. Pour the sauce into a large skillet and place over medium heat, stirring occasionally. Once the sauce is bubbling, stir in the orange zest and cornstarch slurry and continue cooking until thickened about 4 minutes. Remove from heat and set aside until the chicken is fried.
For the Chicken
  1. Fill a large skillet with about 2 inches of oil then place over medium high heat. You want it to be 350F when you start frying.
  2. Crack eggs into a bowl and whisk together and mix the chicken pieces in the egg. Whisk the flour, cornstarch, salt, and pepper together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.
  3. Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side. Once golden transfer to a cooling rack and continue frying the remaining chicken in batches. Keep the orange sauce warm on a low heat while frying the chicken.
  4. Add the fried chicken to the orange sauce and toss to cover then sprinkle with green onion and sesame seeds and serve over rice. Enjoy!

Notes

  • If you want to make the sauce spicy you can add red chili flakes to taste.
  • You can use store-bought orange juice instead of freshly squeezed but don't skip that orange zest and make sure it's 100% orange fruit juice and not from concentrate.