Chinese · Dinner
Crispy Orange Chicken
Bite-size chicken breast pieces are dredged in cornstarch, double-fried until crackling-crisp, then tossed in a sticky orange sauce made from fresh orange juice, zest, garlic, ginger and rice vinegar. Served over steamed jasmine rice with scallion, the dish balances citrus sweetness against sharp vinegar tang.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
709Calories
44.8gProtein
24.5gFat
78.9gCarbs
26.5gSugar
2.6gFiber
990mgSodium
268mgChol
3.8gSat Fat
776mgPotassium
54mgCalcium
2.6mgIron
0.4mcgVitamin B12
31mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Beat the egg in a bowl. Toss the chicken breast pieces in the beaten egg, then coat each piece thoroughly in the cornstarch, shaking off excess.
2
Fry
Heat the vegetable oil in a wok to 350°F. Fry the chicken in two batches for 3–4 minutes each until golden and firm, working in batches to ensure a crisp crust.
3
Rest
Lift the fried chicken onto a paper-towel-lined plate and let rest 2 minutes until the surface looks dry and crisp.
4
Simmer
Mince the garlic and ginger. Sauté them in 1 teaspoon frying oil over medium heat for 30 seconds until light gold. Add orange juice, zest, soy sauce, rice vinegar, sugar and crumbled dried chili; simmer 3 minutes until slightly syrupy.
5
Toss
Stir 1 tablespoon cornstarch mixed with 1 tablespoon water into the sauce; cook 1 minute over medium-low heat until glossy. Add the chicken, toss 30 seconds until glazed.
6
Plate
Spoon the chicken and sauce over the steamed jasmine rice and scatter the scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2/3 cup86g cornstarch, plus 1 tablespoon for the sauce
- 22 large eggs
- 2/3 cup160ml vegetable oil, for frying
- 2/3 cup160ml fresh orange juice
- 2 tsp2 tsp orange zest
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 3 tbsp60g sugar-white
- 22 small dried chili
- 1 1/2 cup300g jasmine rice, cooked
- 22 scallion
