Prep Time: 20 mins | Cook Time: 20 mins | Marinate Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 5 Servings
The rich orange sauce of this dish is my favorite! It compliments very well with fried chicken. Serve it over rice, and you have yourself a meal to remember. Enjoy!
Ingredients:
1/4 teaspoon dried ginger
2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1 1/4 c + 2 tablespoons cornstarch
1/2 c freshly squeezed orange juice
1/3 c white vinegar
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1 1/2-inch pieces
Freshly ground black or white pepper, to taste
2 tablespoons cold water
1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
2 large Eggs
vegetable or peanut oil, for frying
1 c low-sodium chicken broth
1 teaspoon Sriracha hot sauce (optional)
Chopped green onions and sesame seeds, for garnish (optional)
1/2 c granulated sugar
1/4 c soy sauce
Directions:
Put the chicken inside a large Ziplock bag.
Add orange juice, ginger, chicken broth, granulated sugar, orange zest, yellow onion, garlic, pepper, and sriracha into a large container. Stir everything until well blended.
Add 2/3 cup of the mixture inside the bag with the chicken. Seal the bag and remove the air inside. Shake it until the chicken pieces are completely coated. Place the bag in the fridge and marinate the chicken for half an hour.
Add the rest of the sauce into a saucepan, then place it on the stove. Turn the heat to medium and allow the mixture to boil.
Make sure to stir from time to time.
Combine 2 tablespoons of water and 2 tablespoons of cornstarch. Add it into the pan, then stir until well blended. Simmer the mixture for about 2 minutes or until the texture become thick. Remove the pan from the heat.
Place a Dutch oven on the stove and turn the heat to about 350 degrees F. Add 2-inches of oil and allow it to become hot.
In a mixing bowl, add eggs and whisk to combine. Add cornstarch into another bowl.
Remove the chicken from the marinade, then coat each with egg and cornstarch. Shake off any excess.
Put the chicken into the hot oil, then cook each side for about 5 minutes or more or until they turn golden brown.
Move the chicken onto a clean plate lined with paper towels to drain most of the oil.
Toss the chicken in sauce.
Serve and enjoy!
Notes:
Make sure to cook the chicken in batches. Do not overcrowd them in the pot.
Nutrition Facts:
Calories 608 Calories from Fat 252 Fat 28g43% Saturated Fat 19g119% Cholesterol 152mg51% Sodium 874mg38% Potassium 642mg18% Carbohydrates 54g18% Sugar 22g24% Protein 33g66% Vitamin A 185IU4% Vitamin C 17.1mg21% Calcium 24mg2% Iron 1.4mg8%
Ingredients
- 1/4 teaspoon dried ginger
- 2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
- 2 cloves garlic, finely minced
- 1 1/4 c + 2 tablespoons cornstarch
- 1/2 c freshly squeezed orange juice
- 1/3 c white vinegar
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1 1/2-inch pieces
- Freshly ground black or white pepper, to taste
- 2 tablespoons cold water
- 1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
- 2 large Eggs
- vegetable or peanut oil, for frying
- 1 c low-sodium chicken broth
- 1 teaspoon Sriracha hot sauce (optional)
- Chopped green onions and sesame seeds, for garnish (optional)
- 1/2 c granulated sugar
- 1/4 c soy sauce
Instructions
Put the chicken inside a large Ziplock bag.
Add orange juice, ginger, chicken broth, granulated sugar, orange zest, yellow onion, garlic, pepper, and sriracha into a large container. Stir everything until well blended.
Add 2/3 cup of the mixture inside the bag with the chicken. Seal the bag and remove the air inside. Shake it until the chicken pieces are completely coated. Place the bag in the fridge and marinate the chicken for half an hour.
Add the rest of the sauce into a saucepan, then place it on the stove. Turn the heat to medium and allow the mixture to boil.
Make sure to stir from time to time.
Combine 2 tablespoons of water and 2 tablespoons of cornstarch. Add it into the pan, then stir until well blended. Simmer the mixture for about 2 minutes or until the texture become thick. Remove the pan from the heat.
Place a Dutch oven on the stove and turn the heat to about 350 degrees F. Add 2-inches of oil and allow it to become hot.
In a mixing bowl, add eggs and whisk to combine. Add cornstarch into another bowl.
Remove the chicken from the marinade, then coat each with egg and cornstarch. Shake off any excess.
Put the chicken into the hot oil, then cook each side for about 5 minutes or more or until they turn golden brown.
Move the chicken onto a clean plate lined with paper towels to drain most of the oil.
Toss the chicken in sauce.
Serve and enjoy!
Notes
Make sure to cook the chicken in batches. Do not overcrowd them in the pot.
