I love Orange Chicken, the delicious sweet and tang is just irresistible. It’s my favorite American Chinese dish so obviously I had to play around and add my twist to it. My recipe has the perfect juicy and crunchy covered in addictive zingy and fruity – you have my word that it’s just the bomb and so, so much better than takeout!
This two- minute video gives you a nice visual reference point to help you get it right.
Orange Chicken
Perfect juicy and crunchy meets addictive zingy and fruity!
Servings: 4
Calories: 361kcal
Equipment
- Non-stick frying pan
- Deep-fry pot
Ingredients
Orange sauce – mix 1
- 15 tbsp fresh orange juice (not from concentrate, no pulp)
- ¼ cup white sugar
- ½ tsp salt
- 1 tsp gochujang
- ½ tsp white wine vinegar
Orange sauce – mix 2
- 1 tbsp vodka
- 1 tbsp fresh orange juice (not from concentrate, no pulp)
- ½ tsp corn starch
Chicken batter
- ¼ cup corn starch
- ¼ cup all-purpose flour (½)
- ½ tbsp canola oil
- ¾ tsp salt
- 1 pinch black pepper
- ½ large egg (beaten)
- ⅓ cup filtered water
Additional ingredients
- 1 lb chicken breast (boneless, skinless)
- ¾ inch ginger (minced)
Miscellaneous
- frying oil (to deep fry chicken)
- 2 tbsp canola oil (for stir frying)
- orange zest (for garnish)
Instructions
Prep
- Mix the ingredients for the batter until smooth
- Combine ingredients for Orange Sauce – mix 1; stir until smooth and set aside
- Combine ingredients for Orange sauce – mix 2; stir until smooth and set aside
- Cut the chicken into 1-inch cubes and add to the batter; stir until evenly coated
Fry the chicken
- Heat oil to 325° F
- Separate the chicken pieces and fry them for 2½ minutes (until pale golden); let cool for at least 3 minutes
- Heat the oil to 375° F
- Fry the cooled chicken for 1½ minutes (until ligthly golden); let cool
Cook it all together
- Bring non-stick pan to medium high heat, then add the cooking oil
- Once oil is hot, add ginger, stirring until you smell the ginger rising from the pan
- Stir Orange sauce – mix 1 and add to pan; stir until the liquid is reduced to about half the original volume
- Stir Orange sauce – mix 2 and add to pan; stir until the liquid bubbles and is slow to return after being stirred
- Turn off the heat
- Once the liquid has stopped bubbling, add the chicken and stir until evenly coated
- Plate and garnish as desired
Product recommendations
Recommendations and sources for less common ingredients and tools can be found among my Product Recommendations
Nutrition information (per serving)*
Calories: 361kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 869mg | Potassium: 447mg | Fiber: 1g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
*Please note: nutrition information is my best approximation based on the ingredients I used when creating the recipe; it is intended to be informational only