Orange Chicken

Name: Orange Chicken
Ingredients: 1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks; 1 - 1 1/2 cup flour; 1 large egg, beaten; salt and pepper; 1 cup vegetable oil; 1/2 cup freshly squeezed orange juice; 1 tablespoon grated orange zest; 2 tablespoons soy sauce; 1/4 cup distilled white vinegar; 1 cup brown sugar; 1 - 1 1/2 cup water; 1/2 teaspoon fresh ginger, grated; 1/2 teaspoon fresh garlic, grated; 1/4 teaspoon pepper; 1/4 cup scallion, thinly sliced; 2 tablespoons cornstarch

16 ingredients

5 steps

Ingredients

1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
1 - 1 1/2 cup flour
1 large egg, beaten
salt and pepper
1 cup vegetable oil
1/2 cup freshly squeezed orange juice
1 tablespoon grated orange zest
2 tablespoons soy sauce
1/4 cup distilled white vinegar
1 cup brown sugar
1 - 1 1/2 cup water
1/2 teaspoon fresh ginger, grated
1/2 teaspoon fresh garlic, grated
1/4 teaspoon pepper
1/4 cup scallion, thinly sliced
2 tablespoons cornstarch

Directions

1

combine salt, ground pepper and then flour. Dip the chicken into the eggs, then dredge in flour mix. (I double coated mine) Let sit for 15 minutes.
2

whisk orange juice, sugar, vinegar, soy sauce, garlic, orange zest, ginger and pepper in a large bowl. (optional 1 teaspoon sriracha for taste)
3

Heat in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5

Serve chicken immediately, tossed or drizzled with the marinade, garnished green onion.