Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/3 cup cornstarch
- 1/2 cup vegetable oil (for frying)
- 1 cup orange juice
- 1/2 cup sugar
- 1 tablespoon rice vinegar
- Other ingredients: red pepper flakes (to taste), sliced green onions for garnish, and steamed rice (for serving)
Instructions
- Marinate the chicken pieces in a mixture of soy sauce, minced garlic, and minced ginger for at least 30 minutes.
- Dredge the marinated chicken in cornstarch and fry in hot vegetable oil until crispy and golden.
- Prepare the orange sauce by simmering orange juice, sugar, and rice vinegar; add red pepper flakes for heat and coat the fried chicken.
- Serve the orange chicken over steamed rice, garnished with sliced green onions and paired with your favorite vegetables.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cooked orange chicken for up to 3 months.
- To reheat, warm in the oven or microwave until heated through.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American-Chinese
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 20g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg