Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 1 hr 10 mins | Yield: 5 Servings
If you are a big fan of Chinese Orange Chicken, then this recipe is one to try! I have tried a lot of recipes, but this one is the best! You will be amazed by how easy it is to cook a quality dish. Enjoy!
Ingredients:
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vegetable or peanut oil, for frying
1/4 c soy sauce
1/2 c granulated sugar
1 c low-sodium chicken broth
1/4 teaspoon dried ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into 1–1 1/2-inch pieces
2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1/2 c freshly squeezed orange juice
1/3 c white vinegar
1 1/4 c + 2 tablespoons cornstarch
2 large Eggs
1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
2 tablespoons cold water
Chopped green onions and sesame seeds, for garnish (optional)
1 teaspoon Sriracha hot sauce (optional)
Freshly ground black or white pepper, to taste
Directions:
In a large resealable bag, add the chicken breasts.
In a saucepan, add vinegar, ginger, chicken broth, orange juice, orange zest, garlic, soy sauce, granulated sugar, pepper, yellow onion, and Sriracha. Stir everything until well incorporated.
Take about 2/3 cup of the mixture, then add it inside the bag with the chicken. Seal the bag and shake it to coat the chicken with the sauce. Place the bag in the fridge and marinate the chicken for half an hour.
Place the pan with the rest of the sauce on the stove and turn the heat to medium. Allow it to boil.
Stir in the slurry (cornstarch and water mixture) until well blended. Simmer for about 2 minutes or until the texture becomes thick. Remove the pan from the heat.
Place a large cast-iron skillet on the stove and turn the heat to about 350 degrees F. Add vegetable oil and allow it to become hot.
In a mixing bowl, add crack the eggs and beat until creamy.
Remove the chicken from the marinade, then put them into the bowl with the eggs. Toss to coat.
Add the chicken pieces into the hot skillet, then fry them for 5 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.
In a large bowl, add the sauce and the fried chicken. Toss to coat.
Serve and enjoy!
Nutrition Facts:
Calories 608 | Calories from Fat 252 | Fat 28g 43% | Saturated Fat 19g 119% | Cholesterol 152mg 51% | Sodium 874mg 38% | Potassium 642mg 18% | Carbohydrates 54g 18% | Sugar 22g 24% | Protein 33g 66% | Vitamin A 185IU 4% | Vitamin C 17.1mg 21% | Calcium 24mg 2% | Iron 1.4mg 8%
Ingredients
- vegetable or peanut oil, for frying
- 1/4 c soy sauce
- 1/2 c granulated sugar
- 1 c low-sodium chicken broth
- 1/4 teaspoon dried ginger
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1–1 1/2-inch pieces
- 2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
- 2 cloves garlic, finely minced
- 1/2 c freshly squeezed orange juice
- 1/3 c white vinegar
- 1 1/4 c + 2 tablespoons cornstarch
- 2 large Eggs
- 1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
- 2 tablespoons cold water
- Chopped green onions and sesame seeds, for garnish (optional)
- 1 teaspoon Sriracha hot sauce (optional)
- Freshly ground black or white pepper, to taste
Instructions
In a large resealable bag, add the chicken breasts.
In a saucepan, add vinegar, ginger, chicken broth, orange juice, orange zest, garlic, soy sauce, granulated sugar, pepper, yellow onion, and Sriracha. Stir everything until well incorporated.
Take about 2/3 cup of the mixture, then add it inside the bag with the chicken. Seal the bag and shake it to coat the chicken with the sauce. Place the bag in the fridge and marinate the chicken for half an hour.
Place the pan with the rest of the sauce on the stove and turn the heat to medium. Allow it to boil.
Stir in the slurry (cornstarch and water mixture) until well blended. Simmer for about 2 minutes or until the texture becomes thick. Remove the pan from the heat.
Place a large cast-iron skillet on the stove and turn the heat to about 350 degrees F. Add vegetable oil and allow it to become hot.
In a mixing bowl, add crack the eggs and beat until creamy.
Remove the chicken from the marinade, then put them into the bowl with the eggs. Toss to coat.
Add the chicken pieces into the hot skillet, then fry them for 5 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.
In a large bowl, add the sauce and the fried chicken. Toss to coat.
Serve and enjoy!
