Recipe- Crispy And Delicious Orange Chicken

Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy and then tossed in orange sauce.

INGREDIENTS

Chicken

4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
⅓ cup Cornstarch
⅓ cup Flour
Oil for frying

Orange Chicken Sauce

1 cup Orange Juice
½ cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce use tamari for a gluten-free dish
¼ teaspoon Ginger
¼ teaspoon Garlic Powder or 2 garlic cloves, finely diced
½ teaspoon Red Chili Flakes
Orange Zest from 1 orange
1 Tablespoon Cornstarch

Garnish

Green Onions
Orange Zest

Method

To make the orange sauce:

- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chilli flakes. Heat for 3 minutes.

- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together.

- Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

To make chicken:

- Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.

- Whisk eggs in a shallow dish.

- Dip chicken pieces in egg mixture and then flour mixture. Place on a plate.

- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

- Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

- Toss chicken with orange sauce. You may reserve some of the sauce to place on the rice.

- Serve it with a sprinkling of green onion and orange zest, if so desired.