Orange Chicken
A delightful dish featuring tender chicken pieces coated in a crispy crust, bathed in a tangy orange sauce that evokes comfort and nostalgia.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts Juicy pieces perfect for stir-frying.
- 1 cup low-sodium chicken broth Adds depth to the sauce.
- 1 tablespoon finely grated orange zest Brings a burst of citrus aroma.
- 0.5 cups freshly squeezed orange juice Provides sweetness and acidity.
- 0.33 cups white vinegar Adds tanginess.
- 0.25 cups soy sauce Brings savory flavor.
- 0.5 cups granulated sugar Balances acidity.
- 0.25 teaspoons dried ginger Adds subtle warmth.
- 2 tablespoons grated yellow onion Provides sweetness and depth.
- 2 cloves garlic, finely minced Infuses the dish with aroma.
- 1 teaspoon Sriracha hot sauce For a hint of heat.
- to taste freshly ground black or white pepper For seasoning.
- 1.25 cups cornstarch Used for coating the chicken.
- 2 tablespoons cold water Helps to create the cornstarch slurry.
- 2 large eggs Binds the coating.
- Vegetable or peanut oil for frying Essential for crispy finish.
Garnish (Optional)
- Chopped green onions Adds color.
- Sesame seeds Adds flavor.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
- In a bowl, combine chicken broth, orange zest, orange juice, vinegar, soy sauce, sugar, ginger, onion, garlic, and Sriracha. Stir until sugar is dissolved.
- Pour half of the marinade over the chicken in a bowl and let it marinate for at least 30 minutes.
- Mix cornstarch and eggs with cold water to create a smooth batter.
Cooking
- Coat marinated chicken pieces in the cornstarch mixture.
- Heat oil in a skillet over medium-high heat. Test if the oil is ready by dropping a bit of the cornstarch mixture in; it should sizzle.
- Fry chicken pieces in batches for 4-5 minutes on each side until golden brown. Drain on paper towels.
- Pour remaining marinade into a saucepan and bring to a boil. Simmer until thickened, about 3-5 minutes.
- Combine fried chicken with thickened sauce in a large bowl, tossing gently until coated.
Serving
- Garnish with green onions and sesame seeds if desired. Serve hot with rice.
Notes
Consider adding bell peppers or broccoli for color and crunch. For a thicker sauce, increase cornstarch or simmer longer.