Asian Orange Chicken
Description
A famous and delicious Chinese takeout-style orange chicken featuring crispy, golden-brown chicken chunks tossed in a tangy, sweet, and savory homemade orange sauce infused with fresh citrus zest and spices.
Ingredients
For Orange Sauce:
Instructions
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Cut the boneless chicken breasts into small bite-sized cubes, marinate with salt and black pepper, and let rest for at least 2 to 3 hours.
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Prepare the egg wash by beating 1 egg with 1 tablespoon of water. In a separate large bowl, combine all-purpose flour and cornflour.
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Dip the marinated chicken cubes into the beaten egg, then coat them thoroughly and evenly in the flour-cornflour mixture.
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Heat cooking oil in a deep pan on medium-high heat. Shake off excess flour and fry the chicken cubes in batches for 4 to 5 minutes until crispy and golden brown. Remove and drain on paper towels.
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In a separate wok or pan, heat 2-3 tablespoons of oil and lightly sauté the chopped ginger, garlic, and sliced chillies until fragrant (do not brown).
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Pour in the fresh orange juice, chicken stock, orange zest, soy sauce, vinegar, and sugar, bringing the mixture to a simmer while tasting to adjust the sweet and sour balance.
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Stir in the cornflour slurry to thicken the sauce into a glossy, smooth glaze.
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Add the crispy fried chicken into the hot orange sauce, tossing gently so every piece is well-coated.
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Garnish with sesame seeds, chopped spring onion greens, or coriander stems and serve hot with fried rice or noodles.
Note
Coat the chicken pieces thoroughly in the flour and cornflour mixture so they stay extra crispy and absorb the delicious orange glaze.
Adjust the sugar and vinegar levels in the sauce according to your preferred sweet-and-sour balance.
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