BEST Orange Chicken
BEST Orange Chicken uses bite-sized chicken pieces coated with a combination of egg whites, cornstarch, and seasonings, fried until crisp and golden. The sauce blends fresh orange juice and zest with chicken broth, soy sauce, and a mix of vinegars and sugars, thickened with cornstarch for a glossy finish. Ginger and garlic are sautéed briefly to add aromatic depth before the sauce is simmered. The final dish pairs tender, crispy chicken with a tangy-sweet, slightly spicy orange sauce enhanced with green onions and optional chili pieces.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 440
% 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.