BETTER THAN TAKEOUT – Orange Chicken Recipe

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the chicken breast into 1/4-inch thick slices, cutting at a 45-degree angle.
2. Mix the chicken with 1/2 tsp salt, black pepper to taste and 2 tbsp fresh orange juice until it absorbs all the liquid. Cover and refrigerate for at least 30 minutes.
3. Beat 2 eggs well, then mix in 100 g cornstarch with a fork until smooth and shiny. Stir continually, as it may clump at first.
4. Coat the chicken pieces with the batter.
5. Heat the oil to 360°F. If you have no thermometer, a drop of batter should bubble a lot and float to the top. Fry the chicken for 3 to 5 minutes, until the surface is firm but not golden. Remove and rest for 10 minutes.
6. Reheat the oil to 390°F. Fry all the chicken, stirring, until light golden and crispy.
7. Heat a little oil in a wok. Add minced ginger, garlic and a few shakes of red pepper flakes, and stir until fragrant.
8. Pour in 1/4 cup orange juice, 3.5 tbsp soy sauce, 1/4 cup brown sugar and 1.5 tsp orange zest, and stir until the sugar melts. Add 1 tbsp honey if you like.
9. Add 3 tbsp vinegar, then let the sauce cool slightly. Stir in the cornstarch water (1.5 tbsp water mixed with 1 tbsp plus 1 tsp cornstarch).
10. Simmer on medium-low heat for about 2 minutes, until the sauce is a bit thicker than syrup. Taste and adjust the balance of sweet, sour and salty.
11. Turn off the heat, add the chicken and toss quickly to coat. Serve topped with scallion and red pepper flakes.

Summarized from Souped Up Recipes's video. Watch it for the details.

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GarlicEggGingerBrown sugarChicken breastOrange