orange chicken
Chicken
Orange Chicken
It's easier than you think to make this takeout-inspired sweet and spicy orange chicken! Serve it over fluffy rice, with a sprinkling of sesame seeds, for a Chinese-American restaurant favorite at home.
Ingredients
- 1 large egg
- 2 tablespoons water
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
- oil for deep-fat frying
- 1 cup orange juice
- 2 tablespoons grated orange zest
- 3/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons lemon juice
- 3 tablespoons chopped green onions
- 2 garlic cloves, minced
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- hot cooked rice
- 1/2 cup chopped green onions
- 2 tablespoons sesame seeds, toasted
Directions
- In a small shallow bowl, whisk together egg and water. In a large shallow bowl, whisk together flour, cornstarch, salt and pepper.
- Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in flour again.
- In an electric skillet or deep fryer, heat oil to 350°. Working in batches, fry chicken until golden brown, 3-4 minutes on each side. Drain on paper towels.
- For the sauce, in a large skillet, whisk first 13 sauce ingredients over medium-high heat. Bring to a simmer, cook 4-5 minutes.
- In a small bowl, whisk together cornstarch and water until smooth. Add to pan, bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Add chicken to pan; coat in sauce and heat through.
- Serve with rice; garnish with green onion and sesame seeds.
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