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  • Nov 04 / 2019
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Orange Chicken

Orange Chicken

CategoryDifficultyBeginner

Orange Chicken

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 large eggs, beaten
 ½ cup cornstarch
 ¼ cup all-purpose flour
 salt
 black pepper
 2 lbs boneless skinless chicken breasts cut into 1" pieces
 canola oil
 2 cloves garlic, minced
 ½ tsp freshly minced ginger
 ½ tsp crushed red pepper flakes
  cup orange juice
 2 tbsp low-sodium soy sauce
 1 tbsp apple cider vinegar
 2 tbsp sweet chili sauce
 2 tbsp hoisin sauce
 1 tbsp brown sugar
 ½ lemon juice
 2 green onions, thinly sliced

1

Create a dredging station with two bowls. Add eggs in one bowl. In the second bowl, mix together 1/2 cup cornstarch and flour, season with salt and pepper. Dip the chicken in egg, then into the cornstarch mixture.

2

In a large pan heat on high with 1/4" of oil. Fry chicken in batches for 4-5 minutes until golden and crispy. Place on top of paper towel to drain the oil.

3

In a saucepan, over medium heat, add 1 tablespoon of oil. Cook for 2 minutes garlic, ginger, and red pepper flakes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.

4

In a small bowl, whisk together the remaining tablespoon of cornstarch and 2 tablespoons of water. Slowly whisk into sauce to thicken and simmer for about 5 minutes until sauce is syrupy.

5

Toss chicken with sauce and green onions. Serve with rice.

 

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Ingredients

 2 large eggs, beaten
 ½ cup cornstarch
 ¼ cup all-purpose flour
 salt
 black pepper
 2 lbs boneless skinless chicken breasts cut into 1" pieces
 canola oil
 2 cloves garlic, minced
 ½ tsp freshly minced ginger
 ½ tsp crushed red pepper flakes
  cup orange juice
 2 tbsp low-sodium soy sauce
 1 tbsp apple cider vinegar
 2 tbsp sweet chili sauce
 2 tbsp hoisin sauce
 1 tbsp brown sugar
 ½ lemon juice
 2 green onions, thinly sliced

Directions

1

Create a dredging station with two bowls. Add eggs in one bowl. In the second bowl, mix together 1/2 cup cornstarch and flour, season with salt and pepper. Dip the chicken in egg, then into the cornstarch mixture.

2

In a large pan heat on high with 1/4" of oil. Fry chicken in batches for 4-5 minutes until golden and crispy. Place on top of paper towel to drain the oil.

3

In a saucepan, over medium heat, add 1 tablespoon of oil. Cook for 2 minutes garlic, ginger, and red pepper flakes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.

4

In a small bowl, whisk together the remaining tablespoon of cornstarch and 2 tablespoons of water. Slowly whisk into sauce to thicken and simmer for about 5 minutes until sauce is syrupy.

5

Toss chicken with sauce and green onions. Serve with rice.

Orange Chicken
Orange Chicken
Looking for yummy dinner recipes? This healthy Chinese orange chicken recipe is even better then the one from Panda Express! 

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