Orange chicken
Koostisosad
Chicken
- 4Boneless Skinless Chicken Breasts cut into bite-size pieces
- 3Eggs whisked
- 40 gCornstarch
- 40 gFlour
- Oil for frying
Orange Chicken Sauce
- 240 mlOrange Juice
- 90 gSugar
- 2 splRice Vinegar or White Vinegar
- 2 splSoy Sauce use tamari for a gluten-free dish
- 0.25 tlGinger
- 0.25 tlGarlic Powder or 2 garlic cloves, finely diced
- 0.5 tlRed Chili Flakes
- Orange Zest from 1 orange
- 1 splCornstarch
Garnish
- Green Onions
- Orange Zest
Sammud
To make orange sauce
- 1
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
3 min - 2
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
5 min
To make chicken
- 3
Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
- 4
Whisk eggs in shallow dish.
- 5
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- 6
Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
- 7
Working in batches, cook several chicken pieces at a time. Cook for 2-3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
2 min - 8
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
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