Better Than Takeout Orange Chicken
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Chicken
- 907.18 g boneless skinless chicken breasts (cut into 1-1/2Ã Â cubes)
- 354.88 ml all-purpose flour
- 1 egg (beaten)
- 1.23 ml salt
- 1.23 ml pepper
- oil (for frying)
-
Orange Sauce
- 354.88 ml water
- 29.58 ml lemon juice
- 118.29 ml orange juice
- 78.78 ml rice vinegar
- 36.97 ml soy sauce
- 14.79 ml orange zest (grated)
- 236.59 ml brown sugar
- 2.46 ml gingerroot (minced)
- 2.46 ml garlic (minced)
- 29.58 ml green onions (chopped)
- 1.23 ml red pepper flakes
- 44.37 ml cornstarch
- 29.58 ml water
directions
- 1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
- 2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
- 3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.
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