Orange Chicken
Ingredients
The sauce
-
½
cup
chicken broth
-
½
cup
freshly squeezed orange juice
-
½
cup
granulated sugar
-
¼
cup
white vinegar
-
¼
cup
soy sauce
-
1 ½
teaspoon
sriracha
-
1
teaspoon
freshly grated ginger
-
2
cloves
garlic
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
orange zest
-
½
teaspoon
red pepper flakes
-
2
tablespoons
water
-
1
tablespoon
cornstarch
The chicken
-
1 ½
pounds
boneless skinless chicken breasts
-
to taste
salt
-
to taste
pepper
-
⅓
cup
corn starch
-
⅓
cup
flour
-
2
eggs
lightly beaten
-
for frying
oil
-
for garnishing
green onions
Instructions
- Combine all sauce ingredients in a large saucepan and bring to a boil over medium-high heat, then simmer for 3-4 minutes.
- Whisk together water and cornstarch to form a paste, then stir it into the sauce and cook until thickened, about 5 minutes.
- Season chicken cubes with salt and pepper, then prepare a coating of cornstarch and flour in one dish and beaten eggs in another.
- Dip chicken pieces into the egg mixture, then dredge in the cornstarch mixture and set aside.
- Heat oil in a pot or wok, and fry chicken pieces in small batches until golden brown, about 3-4 minutes each.
- Drain fried chicken on paper towels, then toss with the orange sauce and garnish with green onions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
445
Total fat
7g
Total carbohydrates
51g
Total protein
43g
Sodium
1094mg
Cholesterol
191mg
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