Orange Chicken

Chopped chicken breasts are fried in and then smothered using a delicious orange sauce made with orange juice, soy sauce, brown sugar, vinegar, salt, and red pepper. Serve with white rice and your favorite steamed veggies for a complete and delicious meal. Yum!

Photo by Anna R.
None

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • Vegetable or peanut oil for frying

  • CHICKEN:

  • 4

    whole egg whites

  • 2

    tablespoons cornstarch

  • 4

    whole chicken thighs, boneless, skinless and cut Into bite sized pieces

  • SAUCE:

  • 1/2

    cup orange juice

  • 1

    tablespoon soy sauce

  • 1

    tablespoon brown sugar, packed or white sugar or honey

  • 1

    tablespoon rice vinegar or regular distilled vinegar)

  • 1/4

    teaspoon sesame oil

  • dash of salt

  • dash of crushed red pepper, plus more to taste

  • 1

    clove garlic, pressed or minced

  • 2

    teaspoons ginger, minced

  • 1

    teaspoon cornstarch

  • zest of 1 orange

  • 1/4

    cup water

  • 2

    whole green onions, sliced, plus more to garnish

Directions

CHICKEN: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. SAUCE: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, ginger, and orange zest in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3 to 4 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. If sauce gets overly thick, just add in another 1/4 cup water and whisk in. Heat about 2-inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350°F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move them around, and cook 2 to 3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

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