Dinner · Tested at home

Orange Chicken

Name: Orange Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup orange juice; 1/2 cup granulated sugar; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons soy sauce; 1 tablespoon grated fresh ginger; 2 garlic cloves, finely chopped; 1/2 teaspoon red pepper flakes; Zest of 1 orange; 1 tablespoon cornstarch; 2 to 3 boneless skinless chicken breasts, cut into bite size pieces; 2 large eggs, whisked; 1/3 cup cornstarch, for coating; 1/3 cup all purpose flour; 1/2 teaspoon kosher salt; Vegetable oil, for frying

This orange chicken pairs crisp fried chicken with a bright sauce made from orange juice, zest, ginger, garlic, soy sauce, and a touch of chile. The finished dish is sweet, tangy, and glossy, with a crunchy coating that holds up under the sauce.

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Turn up the heat

Let’s cook.

Combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, red pepper flakes, and orange zest in a saucepan. Bring to a gentle simmer over medium heat.
Whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir it into the sauce and simmer for 1 to 2 minutes, until glossy and thickened. Remove from the heat.
Combine the coating cornstarch, flour, and salt in a shallow dish. Place the whisked eggs in a second shallow dish.
Pour 2 to 3 inches of oil into a heavy pot and heat it to 350°F. Keep the pot no more than halfway full.
Dip the chicken pieces in the egg, then coat them with the flour mixture. Fry in small batches for 4 to 6 minutes, until golden and the chicken reaches 165°F. Let the oil return to 350°F between batches.
Drain the chicken on a rack or paper towels. Toss it with enough warm orange sauce to coat and serve immediately.

From Justin’s kitchen

Keep water away from hot oil and let used oil cool completely before transferring it to a sealed container for disposal. Refrigerate leftovers for up to 4 days.

Orange Chicken

Ingredients

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