BEST Orange Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Chinese
BEST Orange Chicken
Description
BEST Orange Chicken features chicken breast pieces that are coated in an egg white and cornstarch batter with added leavening agents to achieve a light and crispy texture when fried. The sauce combines fresh orange juice and zest with chicken broth, rice vinegar, soy sauce, and two types of sugar, balanced with the acidity of lemon and sherry vinegar. The sauce is thickened using a slurry of cornstarch and water to create a shiny, clingy coating for the chicken. Aromatic ginger and garlic are briefly sautéed to build flavor before the sauce is added and brought to a boil. Red chili flakes or fresh chiles provide mild heat, complemented by toasted sesame oil and green onions to finish. The crisp chicken coated in this sauce results in a savory, tangy, and slightly sweet dish with a touch of spice.
This orange chicken works well as a main entrée served with steamed rice or noodles, allowing the bright sauce to complement neutral side dishes. The green onions and optional orange slices add freshness and color when plating.
Ingredients
- 2 chicken breast cut into 1/2 inch pieces (vegetarian/vegan: see instructions above this recipe box, or equivalent in boneless thigh meat
- 2 egg vegetarian/vegan: omit and follow instructions above this recipe box, white
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoons sherry vinegar or rice vinegar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon ginger minced and reserved for later, fresh
- 1 teaspoon garlic ,minced and reserved for later
- For the sauce:
- 1 1/2 cup chicken broth vegetarian/vegan: use vegetable broth, strong
- 2 tablespoons orange juice fresh
- 1 tablespoon orange zest
- 2 1/2 tablespoons soy sauce
- 1/4 cup lemon juice fresh
- 1/3 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- sugar substitute low
- 2 red chile broken up and seeds discarded (or 1/4 teaspoon red pepper flakes) - we recommend using gloves
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1/4 cup green onions ,chopped
- orange optional, fresh, slices
Instructions
- To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices. Set aside.
- Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).
- Heat a tablespoon of oil (I use avocado, you can also use canola) over high heat in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
- Reduce the heat to medium-high and add another teaspoon or so of oil as needed to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Cholesterol | 72mg | 24% |
| Sodium | 854mg | 36% |
| Potassium | 720mg | 15% |
| Sugar | 53g | 106% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 47.3mg | 53% |
| Calcium | 51mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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