Orange Chicken
Orange chicken is made with bite-size fried chicken pieces that are tossed in the most amazing sauce. Better than take-out, and better for you!
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Servings: 6 people
Ingredients
For the Sauce:
- 1 tablespoon sesame oil
- 1 and ½ cups orange juice, (I used Simply Orange Juice)
- 2 teaspoon garlic powder
- ⅓ cup reduced-sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoon rice wine vinegar
- 1 tablespoon chili garlic sauce
- ½ cup water
- 2 tablespoon cornstarch
For the Chicken
- 2 lbs. boneless, skinless chicken breasts, cut into 1-inch, bite-size pieces
- 3 eggs
- 1 cup flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- oil for frying
Instructions
Make the Sauce:
- In a large saucepan over medium heat, whisk together the sesame oil, orange juice, garlic, soy sauce, brown sugar, rice vinegar, and chili garlic sauce. In a small bowl whisk together the cornstarch and water until smooth. Add it to the sauce and continue to stir until thickened. Set aside and keep on low heat.
Make the Fried Chicken:
- Whisk the eggs in a large bowl and add the chicken to coat.
- Combine the flour, cornstarch, salt, and pepper in a large ziplock bag or a large bowl. Toss the chicken until coated on all sides.
- Add enough oil to fill a large, heavy-bottom pot with 3 inches of oil. Use a frying oil like vegetable, canola, or peanut oil.
- Heat the oil over medium heat until it reaches 350°F. If the oil gently bubbles when a wooden spoon is dipped in then the oil is ready for frying.
- Add the chicken in batches and fry for 5-7 minutes, turning occasionally. I needed 3 batches. Remove the chicken with a slotted metal spoon and toss with the sauce to coat.
- Serve the orange chicken warm over rice and garnish with sliced green onions, if desired.
Nutrition
Calories: 476kcal | Carbohydrates: 23.6g | Protein: 74g | Fat: 8.5g | Saturated Fat: 1g | Cholesterol: 255mg | Sodium: 1094mg | Potassium: 196mg | Fiber: 0.5g | Sugar: 12g | Calcium: 81mg | Iron: 3mg
