Recipe Index

Ingredients

• 1 LB Boneless, skinless chicken breasts (Cut into bite-sized pieces)
• 1/2 Cup Cornstarch
• 2 Large Eggs (Beaten)
• Salt & Pepper (To Taste)
• 1/4 Cup Soy Sauce
• Vegetable Oil ( For Frying)
• 1/2 Cup Orange Juice (Fresh)
• 1/4 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• 1/4 Cup Granulated Sugar
• 2 TBSP Brown Sugar
• 1 TBSP Orange Zest
• 2 Cloves Garlic (Minced)
• 1 TSP Ginger (Minced)
• 1 TBSP Cornstarch mixed with 2 TBSP Water (Slurry)

Method

1. Season the bite-sized chicken pieces with salt and pepper, dredge them in the cornstarch, then dip them in the beaten eggs.
2. Heat vegetable oil in a large skillet over medium-high heat and fry the chicken in batches for 3 to 4 minutes per side, until golden and crispy; drain on paper towels.
3. For the sauce, combine the fresh orange juice, soy sauce, rice vinegar, granulated sugar, brown sugar, orange zest, minced garlic and minced ginger in a medium saucepan.
4. Bring the sauce to a simmer over medium heat, stirring occasionally, then stir in the cornstarch slurry and cook 2 to 3 minutes more until it thickens.
5. Add the fried chicken to the sauce and toss to coat every piece evenly, cooking 2 to 3 minutes more until the chicken is heated through.
6. Serve the orange chicken over steamed rice or with your chosen side dishes.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data