Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
- Fresh orange zest and juice (from 2 large oranges)
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup for sweetness
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken sauce)
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- Start by coating the chicken pieces in cornstarch, then dip into beaten eggs. This double coating ensures a crispy exterior when fried. Heat vegetable oil in a large skillet or wok over medium-high heat and fry the chicken until golden brown and cooked through, about 5-7 minutes. Remove and drain excess oil on paper towels.
- In a small saucepan, combine freshly squeezed orange juice, zest, soy sauce, honey, minced garlic, ginger, and rice vinegar. Bring the mixture to a simmer over medium heat, allowing the flavors to meld. Thicken the sauce slightly with the cornstarch mixed with water, stirring constantly until glossy and coat-like.
- Add the fried chicken to the saucepan with the orange sauce, tossing to coat evenly. Cook for another 2-3 minutes until the chicken is nicely glazed. Garnish with chopped green onions and sesame seeds for added texture and flavor. Serve hot with steamed rice or your favorite side dish.
Notes
- Store any leftover Orange Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals or reheat in a skillet until hot and crispy again. Avoid freezing to maintain the texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg