Orange Chicken

Orange Chicken - a popular Chinese-American dish made with cubed, battered, fried chicken breast coated in a sweet and spicy orange-flavored sticky sauce. A must-have family dish in weekly rotation.

Course Main

Cuisine Asian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings people

Calories 445kcal

Author Imma

Ingredients

Sauce

½ cup (125 ml) chicken broth
½ cup (125 ml) freshly squeezed orange juice
½ cup (100 g) granulated sugar
¼ cup (59 ml) white vinegar
¼ cup (60 ml) soy sauce
1 ½ teaspoon (7.5 g) sriracha
1 teaspoon (2 g) freshly grated ginger
2 garlic cloves , minced
2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon (6 g) orange zest
½ teaspoon (0.5 g) red pepper flakes
2 tablespoons (30 ml) water
1 tablespoon (7 g) cornstarch

Chicken

1 ½ pounds (680 g) boneless skinless chicken breasts , cut in 1-inch cube like pieces
salt and pepper to taste
⅓ cup (42 g) corn starch
⅓ cup (42 g) flour
2 eggs , lightly beaten
Oil for frying
green onions , for garnishing (optional)

Instructions

In a large saucepan, combine chicken broth, orange juice, sugar, vinegar, soy sauce, sriracha , ginger, garlic, lemon juice, orange zest and red pepper flakes. Place pan over medium high heat, bring sauce to a boil and simmer for a few minutes - about 3-4 minutes.
In a small bowl, whisk together water and cornstarch to form a paste. Slowly stir cornstarch mixture into orange sauce. Continue cooking until sauce begins to thicken, about 5 minutes. Remove sauce pan from heat and set aside.
Season chicken cubes with salt and pepper to taste. In a medium-sized shallow dish, whisk together cornstarch and flour, set aside. In a small shallow dish, whisk eggs. Dip chicken into egg mixture and then dredge in the cornstarch mixture. Place on a plate and set aside.
Meanwhile, heat 2-3 inches of oil in a heavy bottom pot or wok over medium high heat. Working in small batches, fry chicken pieces stirring often until cooked through and golden brown - about 3 to 4 minutes. Remove from oil and drain on a paper towel lined plate. Repeat the process for the remaining chicken cubes.
Toss fried chicken pieces together with orange sauce, garnish with green onions and serve immediately with rice.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition