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Crispy orange chicken
Crispy orange chicken in a sweet, sticky sauce made with ginger, garlic and fresh orange juice is the better-than-takeout dinner your family will love.
Course
Dinner
Cuisine
American, Chinese
Keyword
Orange chicken, Orange chicken recipe, Orange chicken sauce
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
419
kcal
Author
Alida Ryder
Ingredients
Orange chicken sauce
1
tsp
ginger
crushed
1
tsp
garlic
crushed
½
cup
fresh orange juice
½
cup
chicken stock
1/3
cup
sugar
1-2
tbsp
rice vinegar
zest of 1 orange
2-3
tbsp
soy sauce
1
tbsp
corn starch/cornflour mixed with 2 tbsp water
For the chicken
4
large
skinless boneless chicken breasts
3
eggs
beaten
2
cups
flour
1
cup
corn starch / cornflour
1
tsp
salt
oil
for frying
Instructions
To make the sauce, fry the ginger and garlic in a tablespoon of canola oil until fragrant.
Add the rest of the sauce ingredients (except for the cornstarch) and bring to a simmer.
Pour in the cornstarch slurry and cook, stirring, until the sauce has thickened.
Season to taste (if needed).
To make the chicken, combine the flour, cornstarch and salt in a shallow bowl suitable for coating the chicken.
Whisk the eggs into a similar bowl.
Slice the chicken into bite-sized pieces then coat first in the flour, then in the egg and finally again in the flour.
Heat 10cm / 4 inches of canola oil in a pot set over high heat.
Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through.
Remove with a slotted spoon and drain on kitchen paper.
Pour the sauce over the chicken and toss to coat well.
Serve with chopped spring onion and rice.
Nutrition
Calories:
419
kcal
|
Carbohydrates:
63
g
|
Protein:
25
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
130
mg
|
Sodium:
851
mg
|
Potassium:
380
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
183
IU
|
Vitamin C:
11
mg
|
Calcium:
18
mg
|
Iron:
3
mg