Orange Chicken
This orange chicken recipe is absolutely delicious. Crispy, crunchy, tender fried chicken pieces covered in a delicious orange glaze and cooked until the sauce has thickened. A great recipe to serve over rice, serve as the main dish and even serve as an appetizer.
Servings: 4 Servings
Calories: 304kcal
Ingredients
For the Chicken
- 3 chicken breasts, cut into bite sized pieces
- 1 egg
- salt, to taste
- 2 tsp soy sauce
- ¼ cup cornstarch
- ⅓ cup flour
- water, as needed for batter
For the Orange Sauce
- 2 tbsp orange juice
- ½ cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- ½ tsp paprika
- ½ tsp garlic, minced
- ½ tsp ginger, ground
- salt to taste
- 1 tbsp orange zest
- ½ tbsp cornstarch
- 1 tbsp water
- oil, for frying
Instructions
For the Chicken
- In a large bowl, add egg, salt, corn starch, flour, soy sauce, and pepper. Stir to combine well.
- Slowly add water to the mixture until it is smooth enough to cover chicken but not watery or really thick.
- In a large pan or skillet over medium heat, heat enough oil to fully cover the chicken.
- Add chicken pieces to the batter and toss until fully coated.
- Drop battered chicken pieces into hot oil and fry for 5-6 minutes or until golden brown and crispy on both sides.
- Remove chicken pieces from oil and place on paper towels to absorb any excess oil.
For the Orange Sauce
- In a medium bowl, add sauce ingredients and stir to mix well.
- In a large pan, add the sauce mixture and let it come to a boil.
- Add in chicken pieces and toss to coat the chicken evenly with the sauce. Let cook until chicken is fully coated and sauce has slightly thickened.
- Remove from heat and serve hot over rice or with noodles. Enjoy.
Nutrition
Serving: 1 Serving | Calories: 304kcal | Carbohydrates: 45g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 794mg | Potassium: 426mg | Fiber: 1g | Sugar: 28g | Vitamin A: 127IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg