Orange Chicken
A delightful dish that brings sweet and tangy flavors together, perfect for busy weeknights and family gatherings.
Ingredients
For the Chicken
- 4 pieces Chicken Breasts, boneless and skinless Cut into bite-sized pieces.
- 1/2 cup Cornstarch Essential for crispy coating.
- 1 large Egg Helps the cornstarch adhere.
- 1 cup Vegetable Oil Canola oil recommended for frying.
For the Sauce
- 1/2 cup Orange Juice Freshly squeezed preferred.
- 1/4 cup Soy Sauce Low-sodium preferred.
- 1/4 cup Sugar Adjust sweetness to taste.
- 1 tablespoon Fresh Ginger, grated Adds zing to the sauce.
- 2 cloves Garlic, minced Aromatic flavor.
- 2 tablespoons Green Onions, sliced For garnish.
- 1/2 teaspoon Crushed Red Pepper Adjust based on spice preference.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- In a mixing bowl, whisk together cornstarch and egg until smooth.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Dip each piece of chicken into the batter, ensuring they are well-coated.
- Fry the coated chicken in batches for about 5-7 minutes until golden brown.
- Remove the chicken and drain on paper towels.
Making the Sauce
- In a separate saucepan, combine orange juice, soy sauce, sugar, ginger, and garlic.
- Cook over medium heat until the sauce simmers and thickens slightly, about 5 minutes.
- Toss the fried chicken in the sauce until well-coated.
Serving
- Let the dish simmer on low heat for about 2 minutes to marry the flavors.
- Garnish with green onions and crushed red pepper before serving.
Notes
Adjust frying heat to avoid burning. For extra crispiness, let chicken rest on a cooling rack after frying. Add vegetables like bell peppers for extra nutrition.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 12g
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