Orange Chicken
This fabulous Orange Chicken dish is one of the most popular Chinese takeout items but with this recipe, you can now make it at home!
Ingredients
ORANGE SAUCE
- 1/2 cup orange juice tips & tricks
- 3 tbsp. brown sugar
- 1 tbsp. honey tips & tricks
- 2 tbsp. rice vinegar
- 1 1/2 tbsp. low-sodium soy sauce
- 1/2 tsp. sesame oil tips & tricks
- 1/4 tsp. red pepper flakes, or to taste
- 1/2 tbsp. canola oil
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1/2 tbsp. orange zest
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
BATTER
- 1 cup unbleached all-purpose flour
- 1/3 cup cornstarch
- 1 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large free-range egg
- 1 tbsp. vegetable oil such as canola tips & tricks
- 1 lb. chicken breasts (substitute boneless, skinless chicken breasts), cut into bite-sized pieces
FRYING
- 4 cups canola oil, or as needed tips & tricks
TOPPINGS
- 1/2 tbsp. sesame seeds
- 1 large green onion, finely sliced
Directions
- In a measuring cup, add orange juice, brown sugar, honey, rice vinegar, soy sauce, sesame oil and red pepper flakes. Whisk until blended and set aside.
- In a bowl, add flour, cornstarch, salt and pepper; whisk well and set aside.
- In a medium bowl, whisk together egg and canola oil. Add chicken pieces and toss to coat.
- Dredge meat in the flour mixture, shaking off any excess flour, and place them on a baking sheet lined with parchment paper.
- In a heavy-bottom skillet, add 4 cups oil and bring the temperature between 350-355ºF.
- Working in batches, add floured chicken pieces and fry until light golden and crispy, about 2 minutes, tossing often.
- Using a spider strainer, transfer the fried pieces to a wire rack sitting on a baking sheet lined with paper towels. Set aside while frying another batch.
- Increase the oil temperature to 385ºF and, working in batches, fry the pieces again until golden brown and crispier. Set aside while double frying the others.
- In a large deep skillet over medium heat, add ½ tbsp. canola oil. When hot, add ginger and garlic; sauté for 1 minute.
- Pour in the orange sauce, increase the heat to medium-high, add orange zest and whisk to blend; bring the mixture to a boil. .
- Pour in cornstarch mixture; stir until sauce thickens, about 45 seconds
- Add fried chicken pieces and toss them until nicely coated.
- Serve immediately with a side of rice. Sprinkle on sesame seeds and green onions.