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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
Cook Time
40
minutes
Total Time
1
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