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

Calories 419kcal

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