Description
This version of orange chicken features tender, bite-sized pieces of chicken coated in a crispy batter and tossed in a bright, citrus-forward sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- Vegetable oil for frying
- 1 cup fresh orange juice ((about 2–3 oranges))
- 1/3 cup granulated sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water ((slurry))
- Sesame seeds and sliced green onions for garnish
- 3 cups cooked white rice ((preferably chilled overnight))
- 2 large eggs, lightly beaten
- 1 cup cooked chicken breast, diced
- 1 cup frozen peas and carrots, thawed
- 2 green onions sliced ((separate whites and greens))
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil ((divided))
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- Salt and white pepper to taste
- 1 lb chicken thighs, sliced into thin strips
- 1 large head of broccoli, cut into bite-sized florets
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey or brown sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold sparkling water
- Vegetable oil for frying
- 1/2 cup chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon Sriracha or red pepper flakes
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Dried red chilies (optional)
Instructions
- Combine flour, cornstarch, salt, and pepper in a bowl; dip chicken cubes in beaten egg then coat in flour mixture. Heat vegetable oil to 350°F (175°C) and fry chicken in batches for 3-4 minutes until golden brown and cooked through, then drain. In the same skillet, combine orange juice, sugar, soy sauce, rice vinegar, sesame oil, ginger, and garlic; bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy. Add the fried chicken to the skillet and toss gently until evenly coated. Serve immediately garnished with sesame seeds and green onions.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat, pour in beaten eggs and scramble quickly until just set but still soft, then remove from pan. Add remaining oil to the pan, add chicken and white parts of green onions, and sauté for 2 minutes until heated through. Add garlic and frozen vegetables, cooking for another minute until fragrant, then push ingredients to sides. Add cold rice to center, break up clumps, and stir-fry for 3-4 minutes until hot and slightly toasted. Return scrambled eggs to pan, stir in soy sauce and sesame oil, toss everything together until evenly distributed and heated through, season with salt and pepper, and garnish with green onion tops.
- Season chicken strips with salt and pepper, heat oil in a large wok or skillet over high heat, add chicken and cook for 4-5 minutes until browned and cooked through, then remove and set aside. In the same pan, add broccoli florets and red bell pepper, stir-fry for 3 minutes, add garlic and ginger, and continue cooking until vegetables are tender. Return chicken to the pan, add soy sauce, oyster sauce, honey, and chicken broth, and stir until combined and heated through. Thicken sauce with cornstarch slurry if desired, and serve hot.
- In a bowl, combine cornstarch, flour, and baking powder. Dip chicken chunks in the mixture, then in cold sparkling water. Heat oil in a skillet and fry chicken until golden and crispy. In another pan, combine chicken broth, hoisin sauce, soy sauce, rice vinegar, sugar, Sriracha, garlic, and ginger; bring to a simmer. Add fried chicken to the sauce, toss to coat, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Pairs perfectly with steamed white rice or noodles.