Orange Chicken

Orange Chicken
2-3 servings


1 Tbsp Cornstarch
2 Tbsp Water

Orange Chicken Sauce
2 Oranges worth of Zest
2 Oranges worth of Orange Juice (same oranges)
1/2 cup Sugar
1/4 cup Rice Vinegar or White Vinegar
3 Tbsp Soy Sauce
1/2 tsp Ginger
1/2 tsp Garlic Powder or 2 garlic cloves finely diced
1/2 tsp Red Chili Flakes (to your taste)
1 tsp sesame oil

4 Boneless Skinless Chicken Breasts cut into bite-size pieces
2 Eggs
1/2 cup Cornstarch
1/2 cup Flour
Oil for frying

3 Green Onions chopped


1. Zest 2 oranges and set the zest aside.
2. Squeeze the juice from the 2 oranges through a strainer into a bowl, set aside (should be approx. 1 Cup).
3. Mix the cornstarch with 2 tablespoons of water or orange juice in a small bowl, set aside.
4. Mix all the ingredients for the sauce in a bowl and set aside, until the chicken is ready to fry.

The Sauce
1. Pour the sauce into a large skillet and place over medium heat, stirring occasionally.
2. Once the sauce is bubbling, stir in the cornstarch slurry and continue cooking until thickened, about 4 minutes.
3. Remove from heat and set aside until the chicken is fried.
4. Keep the orange sauce warm on a low heat while frying the chicken.

The Chicken
1. Fill a Dutch oven or large skillet with about an inch of oil then place over medium high heat. Monitor temp with a thermometer, you'll want it to be 350F when you start frying.
2. Crack eggs into a bowl and whisk together. Set aside.
3. In a separate large bowl, whisk the flour and cornstarch together. Set aside.
4. Mix the chicken pieces with the egg using your hands.
5. Dredge the chicken pieces in the flour mixture, a few at a time. Set aside on a plate or paper towels.
6. Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side.
7. Once golden transfer to a cooling rack over a cookie sheet lined with paper towels. Continue frying the remaining chicken in batches.
8. Add the fried chicken to the warmed orange sauce and toss to cover then sprinkle with green onion and serve over rice.

Goes great with rice and steamed broccoli.

Use whichever part of the chicken what you want.

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